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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Assemble two of these, then throw one in the freezer! This dish comes together in a snap and is yummo! Ingredients:
2 green onions, chopped |
2 tomatoes, chopped |
3/4 cup zucchini, chopped |
3/4 cup mushroom, chopped |
1/2 cup pesto sauce |
1 tablespoon italian seasoning |
1 cup egg substitute (or 4 eggs) |
1 cup skim milk |
1/3 cup parmesan cheese, shredded |
1 1/2 teaspoons olive oil (at the time of cooking) |
4 ounces spaghetti noodles (at the time of cooking) |
Directions:
1. Process all veggies.
2. In a qt sz freezer bg combine all veggies, pesto and Italian seasoning. Seal the bag. Be sure to squeeze out as much air as you can.
3. In a qt sz freezer bag combine egg and milk. Smoosh to combine. GENTLY squeeze out as much air as you can (very important - ice is the enemy of freezer food).
4. At this point I choose to also add in a snack size baggie of the 1/3 C parm cheese. Just so I don't have to worry about not having it later! But it's up to you if you want to leave it out.
5. In a large freezer bag place all the other baggies, print the recipe and place it on the inside, squeeze out air and seal. Or you can write the recipe # on the bag and pull it up later.
6. Thaw in fridge, preheat oven to 375.
7. Cook spaghetti in boiling water (can also be done ahead of time and frozen drained and cooled in a baggie).
8. Add oil to a 8x8 baking dish. Sprinkle bottom of pan with 2 T parm cheese.
9. Place noodles next, then veggies, then pour egg mixture inches.
10. Sprinkle the top with the remaining parm and bake for 25-30 minutes or until it is cooked thru and has set.
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