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Zucchini & Eggplant Bake

  • 6servings
  • 35minutes

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 medium zucchini , thinly sliced

  2. 2 lg. sweet pepper s, coarsely chopped

  3. 2 medium onion s, coarsely chopped

  4. 1 medium eggplant pleeled & coarsely chopped

  5. 2 garlic cloves, minced

  6. 3 Tbsp. olive oil

  7. 4 egg s (or egg substitute)

  8. 1/2 c light mayo (or subsitiute)

  9. 1 c grated pecorino cheese

  10. 2 c shredded mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Grease baking dish. In a skillet cook zucchini, sweet pepper, onion, eggplant, garlic, ½ tsp salt, and ¼ tsp ground black pepper in hot oil over medium for 10 to 15 minutes. Meanwhile in an extra large bowl wisk together eggs and mayo until combined. Stir in Romano cheese and 1 c of the mozzarella cheese. Add cooked veggies; toss to combined. Evenly spread vege mix into baking dish. Top with remaining mozzarella cheese. Bake unvocered for 20 to 25 minutes. Let stand for 10 minutes.

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