Registered Dietitian Susan Dopart sent me this recipe from her recent book A Recipe for Life by the Doctor’s Dietitian. Very easy to increase protein in this recipe by adding turkey, but a great tasty vegetarian entree or side dish. Good for families or to take to a friend’s home.
Servings – 6
Prep Time – 40 minutes
Cooking Time – 20 minutes
Ingredients
- 1 medium sweet yellow onion, chopped
- 1 medium red bell pepper, chopped
- 1 ½ tablespoons olive oil
- 3 cloves garlic, minced
- 2 small to medium zucchini, chopped
- 1 medium to large eggplant, cut into 1 inch cubes
- 1 cup tomato puree
- 2 large eggs, beaten
- 1 cup shredded Monterey jack or mozzarella cheese, divided
- ½ cup shredded parmesan cheese
- Salt and pepper to taste
Method
Preheat oven to 400 degrees.
In a large skillet over medium heat sauté onions and peppers in olive oil until tender. Add garlic and zucchini and sauté for an additional 4 minutes. Add eggplant, salt and pepper to taste and sauté another 10-15 minutes.
Remove from heat and stir in tomato puree. Stir in beaten eggs, Parmesan cheese and half of Monterey Jack or mozzarella cheese. Pour in a 9 x 9 glass square baking dish, and top with remaining cheese.
Bake for 20-25 minutes. Remove from oven and let rest for 10 minutes before serving.
Variation: Add 1 pound of cooked ground turkey to increase protein.
Per serving nutrition information – Calories 207, Protein 11 g, Total Carbs 13 g, Total Fat 13 g, Fiber 5 g, Sodium 251 mg
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