If you love the flavors of parmesan, this healthy vegetarian vegetable stacks parmesan recipe is a quick and easy dinner your whole family will love.
I don’t know about you, but if you have been following my blog for awhile, you know how chaotic our family life is on school nights. Rush here, rush there….there is not a single day where we aren’t shuttling our kids somewhere.
Often it is hard to keep up, and it is important to me that our family has at least three sit down dinners over the school week. This is not only our time to catch up and hear what goes on at school, but also for us to offer advice and just plain talk to our kids.
How often does your whole family sit down for dinner?”
I have made these vegetable stacks for my family a few times now, but I honestly have to say that Bertolli’s Asiago Cheese & Artichoke flavor pasta sauce has taken my recipe to a whole new level of yumminess. (Even though this is a sponsored post, I honestly love this sauce. All opinions are mine.)
This roasted zucchini, red pepper, eggplant, and mushroom parmesan is a quick and easy dinner your whole family will love.
(*This post was sponsored by Bertolli. All opinions are my own. I appreciate the support you give to the brands that help sponsor content on this blog. This income allows me to continue to bring you the best gluten free recipes and information.)
There is a lot to love about Bertolli Riserva sauces. They are a flavorful notch above other sauces. Maybe more than a notch because there is so much goodness packed into their sauce.
Their sauces come in four distinct flavors:
• Bertolli® Riserva Marinara with Parmigiano-Reggiano
• Bertolli® Riserva Porcini Mushrooms & White Truffle Oil
• Bertolli® Riserva Asiago Cheese & Artichokes
• Bertolli® Riserva Balsamic Vinegar & Caramelized Onions
(*Note* if you are gluten free, two Riserva sauces are gluten free. You do not want to get the Mushroom with Truffle Oil or the Balsamic Vinegar and Caramelized Onions as those two both contain gluten.)
This recipe is simple to make in just minutes.
In a baking dish sprayed with olive oil, add sliced eggplant and zucchini. Top with slices of roasted red pepper.
Top with cream cheese.
Top with mushroom caps.
Add Bertolli Riserva Asiago Cheese & Artichoke pasta sauce and top with mozzarella and parmesan cheese.
If you love zucchini as much as I do, head over to my friend Vegetarian Mama’s blog for this yummy Southwest Zucchini Casserole recipe.
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need To Make This Recipe:
- A large pan like this 9×13 sized baking dish.
- Bertoli pasta sauce.
- 9 large mushroom caps
- 1 large thick zucchini
- 1 Italian eggplant, look for one as wide as the zucchini
- 1 jar roasted red peppers
- 1 jar Bertolli Riserva sauce
- 1/2 cup cream cheese
- 1 cup mozzarella cheese shreds
- 1/4 cup Parmesan cheese, grated
- Preheat the oven to 350.
- Spray cooking oil in a baking dish.
- Put down a layer of eggplant slices.
- Add zucchini slices on top.
- Add roasted red pepper slices.
- Top each stack with 1 tablespoon cream cheese.
- Add a mushroom cap onto each stack.
- Pour sauce over the stacks.
- Top with cheeses.
- Bake 25 minutes until veggies are cooked.
- Serve warm.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 220 Total Fat: 14g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 39mg Sodium: 449mg Carbohydrates: 17g Fiber: 4g Sugar: 8g Protein: 9g
More Yummy Gluten Free Dinner Ideas to Try!