Eggplant Squash Bake

Eggplant Squash Bake

Serves: 4
 
 
Main Courses
1 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Eggplant Squash Bake, you'll need:
  • 1/2 cup chopped onion
  • 1 garlic clove minced Nonstick olive oil cooking spray as needed
  • 1 cup part-skim ricotta cheese
  • 1 jar diced pimiento - (4 oz) drained
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fat-free (skim) milk
  • 1
  • 1/2 tsp dried marjoram
  • 3/4 tsp dried tarragon
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp freshly-ground black pepper
  • 1 cup no-sugar-added meatless spaghetti sauce divided
  • 1/2 lb eggplant peeled and cut into thin crosswise slices
  • 6 oz zucchini cut in half then lengthwise into thin slices
  • 6 oz yellow summer squash cut in half then lengthwise into thin slices
  • 2 tbsp shredded part-skim mozzarella cheese

Method

  • Combine onion and garlic in medium microwavable bowl
  • Spray lightly with cooking spray
  • Microwave at High 1 minute.
Nutritional Facts (Per Serving)
Calories 190, Calories from Fat 35%, Total Fat 8g, Saturated Fat 6g, Protein 13g, Carbohydrates 19g, Cholesterol 25mg, Sodium 647mg, Dietary Fiber 5g.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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