Mediterranean Breakfast Bake

By Nitaj3

Ingredients

• 1 medium zucchini, coarsely grated
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 1 1/2 cups sliced scallions
• 1 clove garlic, minced
• 1/2 cup crumbled reduced-fat feta cheese
• 1 1/3 cups part-skim ricotta cheese
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup slivered sun-dried tomatoes
• 4 large eggs
• 1 teaspoon McCormick Perfect Pinch Salt Free Italian seasoning
• 1 jar (12 ounces) roasted red bell peppers, drained, rinsed, and cut into strips
• 1/2 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

PREHEAT the oven to 400°F. Place the zucchini in a small bowl and sprinkle with the salt. Coat a 2 1/2-quart baking dish with cooking spray.
HEAT the oil in a large nonstick skillet or a skillet coated with cooking spray over medium heat. Add the scallions and garlic. Cook for 2 to 3 minutes, or until tender. Add the feta and cook for 1 minute, or until almost melted. Transfer to a large bowl and stir in the ricotta and 1/4 teaspoon black pepper.
HEAT the skillet coated with cooking spray over medium heat. Squeeze extra moisture out of the zucchini, add the zucchini to the skillet, and cook for 2 minutes, stirring occasionally. Season with the remaining 1/4 teaspoon black pepper and spread on the bottom of the baking dish. Top the zucchini with the ricotta mixture. Top the ricotta with the tomatoes. Whisk the eggs and Italian seasoning in a small bowl. Pour on top of the tomatoes. Top with the roasted peppers. Sprinkle with the mozzarella and Parmesan.
BAKE for 40 minutes, or until bubbly.


Nutritional Facts per serving

CALORIES 337.4 CAL
FAT 18.9 G
SATURATED FAT 9.5 G
SODIUM 1038.5 MG
CARBOHYDRATES 17.2 G
TOTAL SUGARS 6.1 G
DIETARY FIBER 3 G
PROTEIN 26.3 G