Directions:
- Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on High 1 minute.
- Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper.
- Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.
- Layer half of eggplant, zucchini and summer squash in dish, top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.
- Cover with vented plastic wrap. Microwave on High 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes.
- Top with mozzarella cheese. Let stand 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.13 Kcal (365 kJ) | ||
| Calories from fat | 33.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 12.68mg | 4% | |
| Sodium | 349.38mg | 15% | |
| Potassium | 234.81mg | 5% | |
| Total Carbs | 7.57g | 3% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 6.07g | 12% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 155.3mg | 16% | |
| Amount Per 100 g | |||
| Calories | 78.48 Kcal (329 kJ) | ||
| Calories from fat | 30.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 6% | |
|---|---|---|---|
| Cholesterol | 11.42mg | 4% | |
| Sodium | 314.72mg | 15% | |
| Potassium | 211.51mg | 5% | |
| Total Carbs | 6.82g | 3% | |
| Sugars | 2.96g | 13% | |
| Dietary Fiber | 1.08g | 5% | |
| Protein | 5.47g | 12% | |
| Vitamin C | 3.2mg | 6% | |
| Iron | 0.4mg | 3% | |
| Calcium | 139.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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