Vegetables Italiano

READY IN: 1hr
Recipe by Geema

I found this on Hungry Monster and thought it looked good, especially with some hot, buttered pasta. Let's try it together.

Top Review by Kim127

Oooh, so good! The man and I both enjoyed this very much. I did double the amount of the ricotta layers,because I had bought a pint and knew I wouldn't be using the rest in anything else, and besides you can never have enough cheese :). Because I doubled that I also doubled the egg, parmesan and parsley. I layered everything in a casserole dish and baked it according to the directions. It makes quite a lot but it was well worth leftover, actually, I think I even liked the reheated leftovers better! Thanks Geema!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Heat oil in a heavy nonstick skillet over medium high heat.
  3. Sauté garlic, zucchini and eggplant for two 2 minutes, stirring occasionally.
  4. Add water, cover skillet and cook 3-4 minutes until almost tender.
  5. Stir in herbs, red pepper flakes,tomato and salt and pepper to taste.
  6. Cover and simmer 5 minutes.
  7. Combine remaining ingredients, except breadcrumbs, in a mixing bowl.
  8. Season with salt and pepper to taste.
  9. Arrange half the cooked vegetables in the bottom of a shallow oiled baking pan.
  10. Top with a layer of half the cheese mixture.
  11. Repeat with remaining vegetables and cheese.
  12. Sprinkle with breadcrumbs and bake 35 minutes.

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