Vegetables Italiano Recipe

Name: Vegetables Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb zucchini, cut into 1/4 inch slices; 2 teaspoons virgin olive oil; 2 tablespoons water; 1 lb eggplant, cut into cubes; 2 cloves garlic, minced; 1 teaspoon Italian herb seasoning; 1 pinch red pepper flakes (or more); 2 cups Italian-style tomatoes, drained and chopped; 1 cup low-fat ricotta cheese; ¼ cup grated parmesan cheese; 1 egg, beaten; 2 tablespoons parsley, chopped; ½ cup seasoned dry bread crumb

Servings: persons

1 lb zucchini, cut into 1/4 inch slices
2 teaspoons virgin olive oil
2 tablespoons water
1 lb eggplant, cut into cubes
2 cloves garlic, minced
1 teaspoon Italian herb seasoning
1 pinch red pepper flakes (or more)
2 cups Italian-style tomatoes, drained and chopped
1 cup low-fat ricotta cheese
¼ cup grated parmesan cheese
1 egg, beaten
2 tablespoons parsley, chopped
½ cup seasoned dry bread crumb

1
Preheat oven to 350F.
2
Heat oil in a heavy nonstick skillet over medium high heat.
3
Saute garlic, zucchini and eggplant for two 2 minutes, stirring occasionally.
4
Add water, cover skillet and cook 3-4 minutes until almost tender.
5
Stir in herbs, red pepper flakes,tomato and salt and pepper to taste.
6
Cover and simmer 5 minutes.
7
Combine remaining ingredients, except breadcrumbs, in a mixing bowl.
8
Season with salt and pepper to taste.
9
Arrange half the cooked vegetables in the bottom of a shallow oiled baking pan.
10
Top with a layer of half the cheese mixture.
11
Repeat with remaining vegetables and cheese.
12
Sprinkle with breadcrumbs and bake 35 minutes.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb zucchini, cut into 1/4 inch slices, 2 teaspoons virgin olive oil, 2 tablespoons water, 1 lb eggplant, cut into cubes, and more.

Yes, Vegetables Italiano falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetables Italiano

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