16 Ingredients
  • 2 medium firm zucchini
  • 1 medium firm eggplant
  • All natural olive oil cooking spray
  • Sea salt or kosher salt and freshly ground black pepper
  • 2 cups ricotta cheese
  • 1 1/2 cups grated Parmigiano-Reggiano
  • 1/2 cup fresh mint leaves, loosely packed, finely chopped
  • 1/2 cup fresh flat-leaf parsley tops, chopped
  • 2 egg yolks, lightly beaten
  • 2 cloves garlic, pasted or grated
  • 1 fresh chile, such as Fresno, seeded and finely chopped
  • A few grates whole nutmeg
  • A handful fresh basil leaves, torn or shredded
  • 3 cups passata or tomato sauce
  • 4 tablespoons butter
  • 1 cup panko
Nutrition
457
23% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

45% 29

Saturated

86% 17

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 1

Carbs

9% 28

Carbs (net)

- 21

Fiber

27% 7

Sugars

- 10

Sugars, added

- 0

Protein

50% 25

Cholesterol

43% 130

Sodium

45% 1070

Calcium

60% 603

Magnesium

19% 78

Potassium

21% 979

Iron

22% 4

Zinc

24% 3

Phosphorus

63% 442

Vitamin A

36% 320

Vitamin C

46% 41

Thiamin (B1)

12% 0

Riboflavin (B2)

37% 0

Niacin (B3)

16% 3

Vitamin B6

35% 0

Folate equivalent (total)

21% 85

Folate (food)

- 85

Folic acid

- 0

Vitamin B12

30% 1

Vitamin D

5% 1

Vitamin E

19% 3

Vitamin K

88% 105
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