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Ingredientes
- 2 x Courgette (about 8 ounce. each), sliced lengthwise into 1/4 inch slices
- 1/2 c. Part-skim ricotta cheese
- 2 tsp Each grated Parmesan cheese and chopped fresh parsley
- 1/8 tsp Each salt and pepper
- 1/2 c. Tomato sauce
- 1/8 tsp Garlic pwdr
- 2 ounce Mozzarella, sliced
Direcciones
- On nonstick baking sheet bake courgette at 400 degrees F., turning once, till lightly browned. In small bowl combine ricotta cheese, Parmesan cheese, parsley, salt and pepper. Spray shallow 1 qt casserole with nonstick cooking spray; line bottom of casserole with just sufficient courgette to cover entire surface. Spread ricotta mix proportionately over courgette, then arrange remaining courgette over cheese mix; spread tomato sauce over courgette and sprinkle with garlic pwdr. Top with mozzarella cheese and bake at 375 F. till cheese melts, about 30 min. Remove from oven and let stand till set, about 5 min.
- Substitutions: 2 c. diced pared eggplant for the courgette
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 2 servings | |
| Calories 140 | |
| Calories from Fat 65 | 46% |
| Total Fat 7.39g | 9% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 695mg | 29% |
| Potassium 725mg | 21% |
| Total Carbs 10.53g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.19g | 4% |
| Protein 10.23g | 16% |
