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- 2 tablespoons extra-virgin olive oil
- 1 cup (140 grams) chopped onion (1/2 large onion)
- 3 garlic cloves , minced
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 2 medium zucchinis, cut into 1/2-inch pieces (500 grams or 4 cups)
- 2 medium yellow squash, cut into 1/2-inch pieces (500 grams or 4 cups)
- 12 ounce jar roasted red peppers, drained and cut into 1/2-inch pieces (1 heaping cup or 215 grams)
- 1 (28 ounce) can crushed tomatoes
- Generous handful fresh basil leaves, chopped
- One 15-ounce (425 grams) container whole-milk ricotta cheese (substitute: cottage cheese)
- 2 large eggs
- 2 ounces (57 grams) parmesan cheese , grated (1 cup)
- 8 ounces (227 grams) low-moisture whole-milk mozzarella cheese , shredded
- Salt and freshly ground black pepper to taste
View Full Recipe at Inspired Taste
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 603g | |
| Recipe makes 4 servings | |
| Calories 347 | |
| Calories from Fat 128 | 37% |
| Total Fat 14.47g | 18% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 541mg | 23% |
| Potassium 1528mg | 44% |
| Total Carbs 46.19g | 12% |
| Dietary Fiber 7.8g | 26% |
| Sugars 7.2g | 5% |
| Protein 16.02g | 26% |
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