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Eggplant Squash Bake

Source of Recipe

FBNR Comforting Casseroles, pg 50


Recipe Introduction

A friend at Weight Watchers shared this recipe with me and it is now a summer time favorite of mine.

List of Ingredients

1/2 cup chopped onion
1 clove minced garlic
olive oil spray
1 cup ricotta cheese, part skim milk
1 jar diced pimientos -- (4 oz) drained
1/4 cup grated parmesan cheese
2 tablespoons skim milk
1 1/2 teaspoons dried marjoram
1/4 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup no-sugar-added meatless spaghetti sauce, divided
1/2 pound eggplant -- peeled and cut into thin crosswise slices
6 ounces zucchini -- cut int half then lengthwise into thin slices
6 ounces yellow squash -- cut int half then lengthwise into thin slices
2 tablespoons part skim milk mozzarella cheese -- shredded


Recipe

Combine onion and garlic in medium microwaveable bowl. Spray lightly with cooking spray. Microwave at HIGH 1 minute.

Add next 9 ingredients ending with pepper; mix well. Spray 9" or 10" round microwaveable baking dish with cooking spray. Spread 1/3 cup sauce onto bottom of dish.

Layer half of eggplant, zucchini, and squash in dish; spoon on ricotta cheese mixture. Repeat layering with eggplant, zucchini and squash. Top with remaining 2/3 cup sauce.

Cover with vented plastic wrap. Microwave at HIGH 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving. Makes 4 servings.


Per Serving: 157 Calories; 7 g Fat; 12 g Protein; 12 g Carbohydrate; 3 g Dietary Fiber; 25 mg Cholesterol; 331 mg Sodium.

3 Weight Watcher Points per serving