[Scrabblechick]

It's a movie! It's a recipe! It's a movie AND a recipe!

Seriously, it's a great veggie dish, easy to make and great now that summer and fresh veggies are on the horizon! Amounts depend on how many you're feeding and how well they like veggies.

Yellow squash, sliced crossways (courgettes for our UK members)

Zucchini squash, sliced crossways

Eggplant, peeled and sliced into strips (aubergines for the UK folks)

Onion, sliced

Tomatoes, sliced, or canned tomatoes

Italian seasoning

Black pepper

Parmesan cheese

In a casserole dish, layer squash, onion, tomatoes and eggplant, seasoning lightly with Italian seasoning for each layer. If using canned tomatoes, extra salt will not be necessary. If using fresh tomatoes, a pinch might be a good idea. Add black pepper, to taste. Top with parmesan cheese.

Either microwave on high for about 7-10 minutes, depending on the wattage of your oven, until the veggies are tender, or bake at 350 degrees F. for about 20-30 minutes, until tender.

Another good microwave method for squash is to slice them, place on a microwave-safe plate, drizzle with olive oil, season with desired herbs and spices, top with thinly sliced onion and nuke for about 7 minutes. Yummy!

My mom cut this recipe out of the newspaper, probably 30 years ago, and it has been a family favorite since. Enjoy!

[milfordj]

Thank you. Since I am on a Low Protein Diet due to Proteinuria, this recipe sounds great. Can't wait to try it. 'bout time to start hittin' the ol' Farmer's Market anyway.

[art]

liked the movie
hate the dish.

Art

[Phonelady61]

Originally Posted by Scrabblechick

It's a movie! It's a recipe! It's a movie AND a recipe!

Seriously, it's a great veggie dish, easy to make and great now that summer and fresh veggies are on the horizon! Amounts depend on how many you're feeding and how well they like veggies.

Yellow squash, sliced crossways (courgettes for our UK members)

Zucchini squash, sliced crossways

Eggplant, peeled and sliced into strips (aubergines for the UK folks)

Onion, sliced

Tomatoes, sliced, or canned tomatoes

Italian seasoning

Black pepper

Parmesan cheese

In a casserole dish, layer squash, onion, tomatoes and eggplant, seasoning lightly with Italian seasoning for each layer. If using canned tomatoes, extra salt will not be necessary. If using fresh tomatoes, a pinch might be a good idea. Add black pepper, to taste. Top with parmesan cheese.

Either microwave on high for about 7-10 minutes, depending on the wattage of your oven, until the veggies are tender, or bake at 350 degrees F. for about 20-30 minutes, until tender.

Another good microwave method for squash is to slice them, place on a microwave-safe plate, drizzle with olive oil, season with desired herbs and spices, top with thinly sliced onion and nuke for about 7 minutes. Yummy!

My mom cut this recipe out of the newspaper, probably 30 years ago, and it has been a family favorite since. Enjoy!

1. Ingredients
1 medium eggplant, cut into bite-size pieces
1 medium onion, cut into 1/2-inch-thick slices
1 medium red pepper, cut into 1/2-inch-thick slices
1 medium zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 (16 ounce) can low-sodium diced or stewed tomatoes, undrained
2 tablespoons KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
Nutrition Info
Per Serving
Calories: 69 kcal
Carbohydrates: 9 g
Dietary Fiber: 3 g
Fat: 1 g
Protein: 4 g
Sugars: 5 g
about: Nutrition Info
Powered by: ESHA Nutrient Database
2. Cooking Directions
Preheat oven to 350 degrees F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.
Add tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.
Bake 15 min. or until cheese is melted and vegetable mixture is heated through.