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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 89.7
  • Total Fat: 4.1 g
  • Cholesterol: 11.7 mg
  • Sodium: 299.1 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 7.0 g

View full nutritional breakdown of Eggplant, Squash, and Zucchini Casserole calories by ingredient
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Eggplant, Squash, and Zucchini Casserole

Submitted by: MEGRENEE2
Eggplant, Squash, and Zucchini Casserole

Introduction

Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low carb side dish. Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low carb side dish.
Number of Servings: 6

Ingredients

    1.5 Yellow Squash, cut into 1/2" slices
    1 Medium Zucchini, cut into 1/2" slices
    .5 Medium Eggplant, cut into 1" cubes
    .5 Medium Yellow Onion, chopped
    2 cloves of Garlic, minced
    1 10oz can of Rotel (or any other diced tomatoes with chilies)
    .5 cup Canned Diced Tomatoes
    .5 cup grated Parmesan cheese
    .5 cup shredded 2% Mexican Blend cheese

    Butter Flavored Non-Fat Cooking Spray
    Garlic Salt
    Pepper

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Directions

I cooked this in a toaster oven. Preheat oven to 400. Line a baking dish with foil and spray with cooking spray to prevent sticking (and SUPER easy clean up!).

Heat large nonstick skillet over medium heat. When skillet is hot, coat with cooking spray. Add onions and garlic. Sautee until soft. Add Rotel, diced tomatoes, eggplant, squash, and zucchini to pan. Sprinkle with garlic salt and pepper to taste. Sautee for 5 minutes.

Layer the eggplant/squash mixture and Parmesan, alternating until eggplant mixture is gone. Top with remaining Parmesan (if any) and the Mexican blend cheese. Bake for 20 minutes (or until veggies are cooked to desired doneness).

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MEGRENEE2.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    Delicious! We added purple peppers, hot peppers, fresh garden tomatoes (instead of canned), and quinoa (for protein). Used olive oil to sauté. - 8/22/11

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  • Incredible!
    3 of 3 people found this review helpful
    yummy - 5/4/10

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  • Incredible!
    2 of 2 people found this review helpful
    Really good, couldn't stop eating it. The only change I'll make next time it to cut the vegetables into thinner slices. - 8/14/10

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  • 2 of 2 people found this review helpful
    I loved this recipe. Super tasty. It makes up a huge batch, so I suggest if you are the only one eating this to cut the recipe in half. It was great as leftovers also. - 6/3/10

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  • Very Good
    1 of 1 people found this review helpful
    Very good! Although, I did change it up a bit. Chopped all my veggies into more or less cubes - quartered the squash and zucchini so there were smaller pieces. Used Italian diced tomatoes, added chopped sweet peppers and only used mozzarella. A lot like lasagna, only healthier! :) - 4/8/13

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  • Incredible!
    1 of 1 people found this review helpful
    This was so much better than I thought it would be! I made extra so I have some for leftovers through the week! - 8/31/11

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  • Incredible!
    1 of 1 people found this review helpful
    WOW! I felt like I was eating lasagna! This is one of the very best recipes I have had in a long time! I will make it repeatedly!! - 8/12/11

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  • Anyone know what the size of the servings are? Ex., cup, 1/2 cup, etc. - 3/27/14

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  • this is a keeper. i added a bit of sausage to make it a one dish dinner. - 10/31/13

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  • I prepared this for dinner tonight. My husband and I both really like it. However; it is spicy. - 6/21/13

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  • I added a can of mushrooms sauted with the onions and garlic and olive oil instead of butter flavor. Very good, My husband even had seconds! - 2/18/13

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  • Yummy, yummy. I did add Asparagus and reduced the liquid. Had plenty for lunch next day. - 10/22/12

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  • good! - 10/8/12

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  • Great, easy dish! I diced vine-ripe tomatoes (instead of canned). I will add quinoa next time... what a creative addition. - 8/31/12

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  • Delicious and good the next day too! Added a little low-sodium chicken broth to the saute to help soften the larger chunks then use 2% cheese to layer. Will make it again! - 8/4/12

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  • I love this recipe!! I also add eggplant (and whatever other veggies I have in my fridge)... - 5/27/12

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  • Great and a bit spciy! My family loved it too. - 1/19/12

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  • This recipe is wonderful. You can add ll sorts of veg to it - 10/25/11

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  • Quite tasty! Next time I might use real tomatos and chilies. It seemed a bit watery. I did all the chopping when I got home from the grocery store, compiled the ingredients and sauteed then layered into dish on a different day, refrigerated, and then popped it in the oven next day. Easy! - 10/3/11

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  • I made this the other night and didn't really care for it, but I am not a huge eggplant fan. My husband LOVED it though and said it was the best veggie dish he's ever had. :) - 9/26/11

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  • This was so delicious & filling!Yet extremely low in calories! - 9/16/11

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  • So easy, and so good. - 9/12/11

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  • Made this with some red and orange bell pepper instead of the eggplant (my parents were scared to try eggplant) and also used italian diced tomatoes and added some basil and oregano. It turned out great. We had it as side dish, but I put leftovers over polenta as a main dish the next night. - 9/7/11

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  • I loved this, but only thing I did was omitted eggplant and used all yellow squash and purple bell peppers! Delish!! - 8/19/11

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  • very goood, I'm always looking for recipes that use eggplant and the fact that it uses zucchini is an added bounus this time of year when there is so much zucchini that you can't even give it away! I will make this again, and again. - 8/13/11

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