Recipe Cottage


LOCATION: Recipes >> Casserole Recipes >> Vegetable 01

Print this Recipe    Vegetable 01

Vegetable Casserole

1 lb zucchini, cut into 1/4 inch slices
2 tsp virgin olive oil
2 Tbs water
1 lb eggplant, cut into cubes
1 tsp Italian herb seasoning
2 cups canned peeled tomatoes, drained and chopped
1 cup lowfat ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
2 Tbs parsley, chopped
1/2 cup seasoned breadcrumbs

Preheat oven to 350F. Place zucchini slices in a steamer basket
over boiling water. Cover saucepan and steam 2 minutes or until
almost tender. Drain zucchini on paper towels. Heat oil in a heavy
nonstick skillet over medium high heat. Saute eggplant 2 minutes,
stirring occasionally. Add water, cover skillet and cook 3-4 minutes
until almost tender. Stir in herbs, tomato and salt and pepper to
taste. Cover and simmer 5 minutes. Combine remaining ingredients,
except breadcrumbs, in a mixing bowl. Season with salt and pepper
to taste. Arrange half the zucchini slices in the bottom of a
shallow oiled baking pan. Top with a layer of half the cheese
mixture. Add a layer of half the eggplant mixture over zucchini.
Repeat with remaining zucchini, cheese and eggplant. Sprinkle with
breadcrumbs and bake.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.