Directions:
- 1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In 12-inch skillet cook zucchini, sweet pepper, onion, eggplant, garlic, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in hot oil over medium-high heat for 10 to 15 minutes or until vegetables are tender, stirring occasionally.
- 2. Meanwhile, in extra-large bowl whisk together eggs and mayonnaise until combined. Stir in Pecorino-Romano cheese and 1 cup of the mozzarella cheese. Add cooked vegetables; toss to combine. Evenly spread vegetable mixture in prepared baking dish. Top with remaining mozzarella and cracker crumbs.
- 3. Bake, uncovered, for 20 to 25 minutes or until top is lightly browned and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.39 Kcal (140 kJ) | ||
| Calories from fat | 16.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 3% | |
|---|---|---|---|
| Cholesterol | 12.18mg | 4% | |
| Sodium | 81.11mg | 3% | |
| Potassium | 38.03mg | 1% | |
| Total Carbs | 2.12g | 1% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 2.21g | 4% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 52.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 136.6 Kcal (572 kJ) | ||
| Calories from fat | 67.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 3% | |
|---|---|---|---|
| Cholesterol | 49.82mg | 4% | |
| Sodium | 331.81mg | 3% | |
| Potassium | 155.57mg | 1% | |
| Total Carbs | 8.66g | 1% | |
| Sugars | 2.52g | 2% | |
| Dietary Fiber | 1.73g | 2% | |
| Protein | 9.04g | 4% | |
| Vitamin C | 24.9mg | 10% | |
| Iron | 0.5mg | 1% | |
| Calcium | 213.5mg | 5% | |
* 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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