Healthy Layered Vegetable Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Layered Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Healthy Layered Vegetable Bake

Savor a vibrant medley of layered vegetables intermingled with protein-packed ingredients! This hearty bake blends tender egg whites, chickpeas, and low‐fat cottage cheese with sliced zucchini, eggplant, tomato, red bell pepper, spinach, and red onion. A drizzle of olive oil and a sprinkle of herbs elevate the dish to a warm, comforting, yet light meal perfect for any time of day.

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NUTRITION

424kcal
Protein
37.6g
Fat
9.1g
Carbs
52.0g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (90g)

1/2 cup canned chickpeas (82g)

1/2 cup low-fat cottage cheese (113g)

1 medium zucchini (101g)

1/2 small eggplant (100g)

1 medium tomato (123g)

1 small red bell pepper (119g)

1 cup spinach (30g)

1/4 red onion (25g)

1 tsp olive oil (5g)

Herbs and Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish with the olive oil.

  • 2

    Slice the zucchini, eggplant, tomato, red bell pepper, and red onion into thin, even rounds.

  • 3

    In a bowl, gently toss the sliced vegetables with a pinch of salt, pepper, and Italian seasoning.

  • 4

    Layer the vegetables in the baking dish, starting with a layer of zucchini, then eggplant, tomato, red bell pepper, spinach, and red onion.

  • 5

    Spoon dollops of chickpeas, egg whites, and low-fat cottage cheese evenly over the layered vegetables.

  • 6

    If desired, sprinkle a little extra seasoning on top.

  • 7

    Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until the vegetables are tender and the flavors meld.

  • 8

    Remove the foil during the last 5 minutes of baking to allow the top to lightly brown. Serve warm.

Healthy Layered Vegetable Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Layered Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Healthy Layered Vegetable Bake

Savor a vibrant medley of layered vegetables intermingled with protein-packed ingredients! This hearty bake blends tender egg whites, chickpeas, and low‐fat cottage cheese with sliced zucchini, eggplant, tomato, red bell pepper, spinach, and red onion. A drizzle of olive oil and a sprinkle of herbs elevate the dish to a warm, comforting, yet light meal perfect for any time of day.

NUTRITION

424kcal
Protein
37.6g
Fat
9.1g
Carbs
52.0g

SERVINGS

1 serving

INGREDIENTS

3 egg whites (90g)

1/2 cup canned chickpeas (82g)

1/2 cup low-fat cottage cheese (113g)

1 medium zucchini (101g)

1/2 small eggplant (100g)

1 medium tomato (123g)

1 small red bell pepper (119g)

1 cup spinach (30g)

1/4 red onion (25g)

1 tsp olive oil (5g)

Herbs and Spices to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a baking dish with the olive oil.

  • 2

    Slice the zucchini, eggplant, tomato, red bell pepper, and red onion into thin, even rounds.

  • 3

    In a bowl, gently toss the sliced vegetables with a pinch of salt, pepper, and Italian seasoning.

  • 4

    Layer the vegetables in the baking dish, starting with a layer of zucchini, then eggplant, tomato, red bell pepper, spinach, and red onion.

  • 5

    Spoon dollops of chickpeas, egg whites, and low-fat cottage cheese evenly over the layered vegetables.

  • 6

    If desired, sprinkle a little extra seasoning on top.

  • 7

    Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until the vegetables are tender and the flavors meld.

  • 8

    Remove the foil during the last 5 minutes of baking to allow the top to lightly brown. Serve warm.