The recipe Rachael Ray's Baked Eggplant and Zucchini
Rachael Ray's Baked Eggplant and Zucchini recipe is a Italian Dinner meal that takes 25 minutes to make. If you enjoy Italian for Dinner, you will like Rachael Ray's Baked Eggplant and Zucchini!
Rachael Ray's Baked Eggplant and Zucchini
- What Course Is Rachael Ray's Baked Eggplant and Zucchini?
- How Long Does Rachael Ray's Baked Eggplant and Zucchini Recipe Take To Prepare?
- How Long Does Rachael Ray's Baked Eggplant and Zucchini Recipe Take To Cook?
- How Many Servings Does Rachael Ray's Baked Eggplant and Zucchini Recipe Make?
- What Are The Ingredients For Rachael Ray's Baked Eggplant and Zucchini Recipe?
- How Do I Make Rachael Ray's Baked Eggplant and Zucchini?
- What's The Nutritional Info For Rachael Ray's Baked Eggplant and Zucchini?
- What Type Of Cuisine Is Rachael Ray's Baked Eggplant and Zucchini?
- What Dietary Needs Does Rachael Ray's Baked Eggplant and Zucchini Meet?
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Super yummo! I'd recommend trying to get low sodium varieties of tomato sauce and cheese if possible, I was surprised when I saw what the sodium content was! What Course Is Rachael Ray's Baked Eggplant and Zucchini?Rachael Ray's Baked Eggplant and Zucchini is for Dinner. How Long Does Rachael Ray's Baked Eggplant and Zucchini Recipe Take To Prepare?Rachael Ray's Baked Eggplant and Zucchini takes 15 minutes to prepare. How Long Does Rachael Ray's Baked Eggplant and Zucchini Recipe Take To Cook?Rachael Ray's Baked Eggplant and Zucchini takes 25 minutes to cook. How Many Servings Does Rachael Ray's Baked Eggplant and Zucchini Recipe Make?Rachael Ray's Baked Eggplant and Zucchini makes 6 servings. What Are The Ingredients For Rachael Ray's Baked Eggplant and Zucchini Recipe?The ingredients for Rachael Ray's Baked Eggplant and Zucchini are: 2 cups tomato sauce1 small eggplant, cut into long slabs 2 small zucchini, cut into long slabs 1 cup each shredded fontina and parmesan 1/3 cup torn basil We had a three cheese blend of Parmesan, Romano, and Asiago in the fridge so that is what we used, but the nutritional content will probably be different if you used the straight Parm. We also used a medium eggplant and a yellow squash in addition to the zucchini to add some color - a very easy recipe to play with! How Do I Make Rachael Ray's Baked Eggplant and Zucchini?Here is how you make Rachael Ray's Baked Eggplant and Zucchini: Spread 1/2 cup sauce in 9-by-13 inch baking dish; top with eggplant, zucchini, 3/4 cup sauce and half of each cheese and basil; repeat for a second layer. Bake for 25 minutes at 400 degrees. Serves 6. We boiled up some whole wheat pasta to serve with this. SO good!Serving Size: Makes 6 Servings Number of Servings: 6Recipe submitted by SparkPeople user SCHNECKERL.What's The Nutritional Info For Rachael Ray's Baked Eggplant and Zucchini?The nutritional information for Rachael Ray's Baked Eggplant and Zucchini is:
What Type Of Cuisine Is Rachael Ray's Baked Eggplant and Zucchini?Rachael Ray's Baked Eggplant and Zucchini is Italian cuisine. What Dietary Needs Does Rachael Ray's Baked Eggplant and Zucchini Meet?The dietary needs meet for Rachael Ray's Baked Eggplant and Zucchini is Vegetarian |
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