It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant Squash Bake

Source: Diabetic Cooking Magazine/Chef Michel Nischan

Baked eggplant and squash with garlic, parmesan, ricotta, and mozzarella cheese.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	222.9

Total Carbs	23.1 g

Dietary Fiber	6.2 g

Sugars	10.1 g

Total Fat	8.5 g

Saturated Fat	5.1 g

Unsaturated Fat	0.4 g

Potassium	995.8 mg

Protein	15.3 g

Sodium	400.0 mg

Dietary Exchanges 8.5 Fat, 3.6 Vegetables, 1.6 Meat, 0.0 Milk, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

In a medium microwave-safe bowl combine together the onion and the garlic, spray lightly with cooking spray and microwave on HIGH for 1 minute.
Take ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg, and pepper and mix well with the onion and garlic. Take a 9 or 10 inch microwave-safe baking dish and spray with cooking spray, then spread 1/3 cup of the spaghetti sauce on the bottom of the dish.
Take half of the eggplant, zucchini, and summer squash and layer in the dish then top the layers with ricotta mixture. Take the remaining eggplant, zucchini, and summer squash and layer it over the ricotta mixture and then top the layers with the remaining 2/3 cup of spaghetti sauce.
Cover the dish with vented plastic wrap and microwave it on HIGH for 17 to 19 minutes or until the vegetables have become tender, making sure to rotate the dish every 6 minutes then top with mozzarella cheese and let it stand for 10 minutes before serving.