Рецепт Aubergine Squash Bake
Порций: 4
Ингредиенты
- 1/2 c. minced onion
- 1 x garlic clove chopped Nonstick extra virgin olive oil cooking spray as needed
- 1 c. part-skim ricotta cheese
- 1 jar diced pimiento - (4 ounce) liquid removed
- 1/4 c. grated Parmesan cheese
- 2 Tbsp. fat-free (skim) lowfat milk
- 1 1/2 tsp dry marjoram
- 3/4 tsp dry tarragon
- 1/4 tsp salt
- 1/4 tsp grnd nutmeg
- 1/4 tsp freshly-grnd black pepper
- 1 c. no-sugar-added meatless spaghetti sauce divided
- 1/2 lb aubergine peeled, and cut into thin crosswise slices
- 6 ounce zucchini cut in half, then lengthwise into thin slices
- 6 ounce yellow summer squash cut in half, then lengthwise into thin slices
- 2 Tbsp. shredded part-skim mozzarella cheese
Инструкции
- Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave at High 1 minute.
- Add in ricotta, pimiento, Parmesan, lowfat milk, marjoram, tarragon, salt, nutmeg and pepper.
- Spray 9- or possibly 10-inch round microwavable baking dish with cooking spray. Spread 1/3 c. spaghetti sauce in bottom of dish. Layer half of aubergine, zucchini and squash in dish; top with ricotta mix. Layer remaining aubergine, zucchini and summer squash over ricotta mix. Top with remaining 2/3 c. spaghetti sauce.
- Cover with vented plastic wrap. Microwave at High 17 to 19 min or possibly till vegetables are tender, rotating dish every 6 min. Top with mozzarella cheese. Let stand 10 min before serving.
- This recipe yields 4 servings.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 225g | |
Recipe makes 4 servings | |
Calories 124 | |
Calories from Fat 38 | 31% |
Total Fat 4.26g | 5% |
Saturated Fat 1.88g | 8% |
Trans Fat 0.0g | |
Cholesterol 8mg | 3% |
Sodium 533mg | 22% |
Potassium 578mg | 17% |
Total Carbs 16.98g | 5% |
Dietary Fiber 4.6g | 15% |
Sugars 9.62g | 6% |
Protein 5.84g | 9% |