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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 255.3
  • Total Fat: 10.5 g
  • Cholesterol: 12.2 mg
  • Sodium: 614.8 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 16.0 g

View full nutritional breakdown of Tomato Zucchini Casserole calories by ingredient
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Tomato Zucchini Casserole

Submitted by: STREGA*LUNA

Introduction

A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats and poultry. A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats and poultry.
Number of Servings: 6

Ingredients

    2 1/4 cups reduced- fat grated Cheddar cheese
    /12 cup grated Parmesan cheese
    3/4 teaspoon dried oregano
    3/4 teaspoon dried basil
    3 cloves garlic, minced
    salt and pepper to taste
    3 medium zucchinis, thinly sliced
    1 cup canned diced tomatoes
    1/4 cup light butter substitute
    2 tablespoons light butter substitute
    3 tablespoons finely chopped onion
    1 cup and 2 tablespoons fine bread crumbs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user STREGA*LUNA.






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