Three Cheese Zucchini Bake

This Three Cheese Zucchini Bake recipe was created out of laziness. 

Every Sunday, I go shopping for the week, and every Sunday, I buy zucchini and eggplant with the plan of making zoodles and eggplant chips.

As of the writing of this post, I’ve made zoodles zero times and eggplant chips exactly once.

We’ve been trying to incorporate more meatless meals into our week, so this dish was the natural evolution of dinner: healthy but thrown together at the last minute using random ingredients in the fridge. It fits perfectly into the 21 Day Fix, 80 Day Obsession, and LIIFT4 meal plans. If you’re following the portion fix system, one serving (1 1/2 cups) counts as 1 green, 1/2 red, 1/2 blue.

Three Cheese Zucchini Bake

2018-08-06 15:17:42

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Ingredients

1. 1 zucchini, sliced
2. 1 eggplant, sliced
3. 4 roma tomatoes, sliced
4. 2/3 cup ricotta cheese
5. 2/3 cup parmesan cheese
6. 1 cup mozzarella cheese, shredded
7. cooking spray

Instructions

1. Preheat oven to 350 degrees.
2. Spray bottom of a 9 x 13 baking dish with cooking spray.
3. Line bottom of dish with sliced eggplant.
4. Cover eggplant with 1/3 cup ricotta cheese.
5. Mix sliced zucchini, tomatoes, 1/3 cup parmesan cheese, and 1/2 cup mozzarella cheese in a medium bowl until vegetables are covered.
6. Add zucchini and tomato mix to the baking dish.
7. Top with remaining 1/3 cup ricotta cheese.
8. Cover dish with aluminum foil and bake for 35 - 40 minutes.
9. Add remaining 1/2 cup mozzarella cheese, recover, and bake for an additional 10 minutes.

Snarky Mother Reader https://jackieuhrmacher.com/