A beautiful and delicious way to incorporate more vegetables into your lifestyle.
Heat oven to 375°F. Grease pie plate using 2 teaspoons olive oil.
Combine bread crumbs, Parmesan, and Italian seasoning in small bowl; set aside.
Place 1/2 cup feta spread into small glass bowl; microwave 30-60 seconds until warm.
Arrange slices in pie plate, skin-edge up, in order: one slice green zucchini, one slice tomato, one slice yellow squash, and one slice eggplant. Repeat pattern all the way around the pan in a circle. Place stack of tomato slices in middle of pan. Sprinkle salt over entire dish.
Spread approximately 1 teaspoon of feta spread between eggplant slices and green zucchini slices all the way around the pan for both circles. Place any leftover spread on the tomato stack in middle.
Combine olive oil and minced garlic in small bowl; drizzle over vegetables. Spread bread crumb mixture evenly over the entire pan.
Cover with aluminum foil. Bake 30 minutes. Uncover; continut baking 15-30 minutes or until breadcrumbs are golden brown and vegetables are soft. Let cool 10 minutes before serving. Serve with crusty bread, if desired.
2 teaspoons olive oil
1/4 cup bread crumbs
1/4 cup shredded Parmesan cheese
1/2 teaspoon Italian blend seasoning
1 (7-inch) zucchini, bias cut 1/4-inch
1 (7-inch) yellow zucchini, bias cut 1/4-inch
1/2 (6-inch) eggplant, sliced 1/8- to 1/4-inch
2 (3-inch diameter) tomatoes, sliced 1/4-inch
1/2 cup Philia Rosemary & Basil Feta Cheese Spread
1 teaspoon salt
1 clove garlic, minced
4 teaspoons olive oil
+ Calories: 110
+ Fat (g): 8
+ Saturated Fat (g): 0
+ Trans Fat (g): 0
+ Cholesterol (mg): 15
+ Sodium (mg): 460
+ Carbohydrate (g): 5
+ Dietary Fiber (g): 2
+ Sugars (g): 0
+ Protein (g): 4
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