Dinner

Tomato Eggplant Zucchini Cassarole is for Dinner.

Tomato Eggplant Zucchini Cassarole takes 30 minutes to prepare.

Tomato Eggplant Zucchini Cassarole takes 45 minutes to cook.

Tomato Eggplant Zucchini Cassarole makes 4 servings.

The ingredients for Tomato Eggplant Zucchini Cassarole are:

1.5 eggplant, unpeeled
1 Zucchini
2 Tomatos
Olive oil cooking spray (about 2 sprays to grease pan)
300g light Ricotta
Bunch of Basil
1.5 Cup Tomato Sauce
100g Mozzarella Cheese

Here is how you make Tomato Eggplant Zucchini Cassarole:

Slice eggplant and tomato and sprinkle with salt pepper and garlic powder. Roast on greased pan for 15-20 minutes or until they start to brown. Slice zucchiniCover the bottom of an 8x8 pan with tomato sauceLayer veggies, ricotta, tomato sauce and basil in the pan.Top with mozzarella, cover with aluminum foil and bake at 400? until done, about 30-45 minutes.Serving Size: 1/4 of 8x8 panNumber of Servings: 4Recipe submitted by SparkPeople user ANNAGLET.

The nutritional information for Tomato Eggplant Zucchini Cassarole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 345.1

• Total Fat: 16.3 g
• Cholesterol: 55.4 mg
• Sodium: 1,202.7 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 9.3 g
• Protein: 19.8 g

Tomato Eggplant Zucchini Cassarole is Italian cuisine.

The dietary needs meet for Tomato Eggplant Zucchini Cassarole is Vegetarian