Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.
What You Need
Original recipe yields 8 servings
2 zucchini, trimmed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 egg, beaten
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/8 tsp. pepper
1 cup OLIVO by CLASSICO Traditional Pasta Sauce
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Let's Make It
Heat oven to 400ºF.
Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.
Serve with a mixed green salad and warm crusty bread.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.