Lunch

Zucchini Pesto Bake is for Lunch.

Zucchini Pesto Bake takes 10 minutes to prepare.

Zucchini Pesto Bake takes 35 minutes to cook.

Zucchini Pesto Bake makes 8 servings.

The ingredients for Zucchini Pesto Bake are:

3 Zucchinis, sliced
1 8oz package Fresh Mushrooms, sliced
1 Yellow Onion, diced
1 (15 oz.) can Chopped Tomatoes, drained well
1/2 teaspoon Garlic, minced
5 Eggs, beaten
2 Tablespoons Storebought Pesto Sauce
1 Tablespoon Fresh Basil, chopped
1 cup Ricotta Cheese
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Olive Oil for sauteing

Here is how you make Zucchini Pesto Bake:

Saute zucchini, mushrooms, and onions till golden. Add tomatoes and garlic and cook 1 minute more. Set aside to cool. Mix together remaining ingredients.Add cooled veggies holding back any liquids that may have rendered from them. Mix till well combined. Pour into a Pyrex casserole dish that has been sprayed with Pam non-stick spray. Bake at 350 for 35 minutes or slightly golden & knife inserted comes out clean.Number of Servings: 8Recipe submitted by SparkPeople user MLATIOLAIS.

The nutritional information for Zucchini Pesto Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 136.2

• Total Fat: 7.2 g
• Cholesterol: 147.4 mg
• Sodium: 190.7 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 2.0 g
• Protein: 9.4 g