Side Dish

Eggplant Zucchini Bake is for Side Dish.

Eggplant Zucchini Bake takes 15 minutes to prepare.

Eggplant Zucchini Bake takes 40 minutes to cook.

Eggplant Zucchini Bake makes 6 servings.

The ingredients for Eggplant Zucchini Bake are:

2 medium eggplant cubed
2 medium zucchini cubed
1 medium onion cubed
1 can Del Monte Diced Tomatoes with green pepper and onion
Salt- to taste
Pepper-to taste
Garlic powder to taste
Polly-O FF ricotta 1 small carton
1 extra large egg
1T parsley
1T Italian Seasoning
1tsp nutmeg
1/2 cup Toasted Breadcrumbs
4 tsp Parmesean cheese

Here is how you make Eggplant Zucchini Bake:

Pre heat oven to 350 degreesCube eggplant, zucchini, onion and brown in PAM.Mix in can of tomatoes to heat through. Add salt, black pepper, garlic pepper to taste.Mix ricotta with egg, and all listed seasonings.Layer 1/2 veggiesand tomato mix in the pan. Add ricotta mixture in baking pan.Add remaining veggie mixture. Mix breadcrumbs and Parmesean cheese and top casserole with mixure.Spray top with butter flavored PAMBake 30-45 mins until bubbly and topping is brown. Let casserole sit for 10 mins before serving.Makes 6 generous servingsNumber of Servings: 6Recipe submitted by SparkPeople user HDPN107.

The nutritional information for Eggplant Zucchini Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 207.1

• Total Fat: 2.9 g
• Cholesterol: 49.9 mg
• Sodium: 549.5 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 6.5 g
• Protein: 18.3 g