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Eggplant Squash Bake

  • 4servings
  • 190calories

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped onion

  2. 1 clove garlic, minced

  3. Nonstick olive oil cooking spray

  4. 1 cup part-skim ricotta cheese

  5. 1 jar (4 ounces) diced pimientos, drained

  6. 1/4 cup grated Parmesan cheese

  7. 2 tablespoons fat-free (skim) milk

  8. 1/2 teaspoons dried marjoram

  9. 3/4 teaspoon dried tarragon

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon ground nutmeg

  12. 1/4 teaspoon black pepper

  13. 1 cup no-sugar-added meatless spaghetti sauce, divided

  14. 1/2 pound eggplant, peeled and cut into thin crosswise slices

  15. 2 medium (6 ounces) zucchini, cut in half then lengthwise into thin slices

  16. 2 medium (6 ounces)yellow summer squash, cut in half then lengthwise into thin slices

  17. 2 tablespoons shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on HIGH 1 minute.

  2. Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper. Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.

  3. Layer half of eggplant, zucchini and summer squash in dish; top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.

  4. Cover with vented plastic wrap. Microwave on HIGH 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes . Top with mozzarella cheese. Let stand 10 minutes before serving.

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