Vegetables Italiano Recipe
Cook Time: 40 minutes
Prep Time: 20 minutes
Total Time: 1 hour
Recipe Category: Vegetable
Keywords: < 60 Mins
Nutritional Information (per serving):
- Calories: 136.3
- Fat Content: 4.5g
- Saturated Fat Content: 1.4g
- Cholesterol Content: 39mg
- Sodium Content: 449.2mg
- Carbohydrate Content: 19.6g
- Fiber Content: 4.8g
- Sugar Content: 7.5g
- Protein Content: 6.6g
Ingredients:
- 1 zucchini
- 2 tbsp water
- 2 cups eggplant, diced
- 1 clove garlic, minced
- 2 tsp red pepper flakes
- 1 can Italian-style tomatoes
- 1 cup low-fat ricotta cheese
- 2 tbsp grated parmesan cheese
- 1 egg
- 1/4 cup parsley, chopped
- Salt and pepper, to taste
- 1/2 cup breadcrumbs
Instructions:
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Preheat oven to 350°F (175°C).
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Heat oil in a heavy nonstick skillet over medium-high heat.
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Sauté garlic, zucchini, and eggplant for about 2 minutes, stirring occasionally.
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Add water, cover the skillet, and cook for 3-4 minutes until the vegetables are almost tender.
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Stir in red pepper flakes, Italian-style tomatoes, and season with salt and pepper to taste. Cover and simmer for 5 minutes.
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In a mixing bowl, combine ricotta cheese, parmesan cheese, egg, and chopped parsley. Season with salt and pepper to taste.
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Arrange half of the cooked vegetables in the bottom of a shallow oiled baking pan.
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Top with a layer of half of the cheese mixture.
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Repeat the layers with the remaining vegetables and cheese mixture.
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Sprinkle breadcrumbs evenly over the top.
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Bake in the preheated oven for 35 minutes, or until the top is golden brown and bubbly.
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Serve hot, optionally with buttered pasta or as a side dish.
This recipe for Vegetables Italiano combines tender zucchini and eggplant with a flavorful tomato sauce, layered with a creamy ricotta cheese mixture and topped with crispy breadcrumbs. It’s a delightful dish that can be served as a main with pasta or as a hearty vegetable side. Enjoy cooking and savoring this delicious Italian-inspired creation! 🍽️
