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Receta Aubergine Squash Bake
by Global Cookbook

Aubergine Squash Bake
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Ingredientes

  • 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

Direcciones

  1. Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave at High 1 minute.
  2. Add in ricotta, pimiento, Parmesan, lowfat milk, marjoram, tarragon, salt, nutmeg and pepper.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.