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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vegetables Italiano

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions