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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 88.9
  • Total Fat: 5.9 g
  • Cholesterol: 4.9 mg
  • Sodium: 380.2 mg
  • Total Carbs: 6.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.8 g

View full nutritional breakdown of All About Color Fresh Veggie Casserole calories by ingredient
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All About Color Fresh Veggie Casserole

Submitted by: JUSFOLK
All About Color Fresh Veggie Casserole

Introduction

Fresh summer veggies enhanced by a bit of parmesan cheese makes a beautiful and nutritious dish! Fresh summer veggies enhanced by a bit of parmesan cheese makes a beautiful and nutritious dish!
Number of Servings: 8

Ingredients

    2 cups zucchini, sliced (about 2 large)
    2 cups yellow squash, sliced (about 2 large)
    1 medium onion, chopped
    2 large tomatoes, chopped into bite-sized chunks
    1/2 cup grated Parmesan cheese
    2-3 Tbsp. melted Parkay (or other) regular margarine
    Salt and pepper to taste

Directions

Place zucchini, yellow squash and onion in a large saucepan, cover with water and season with salt and pepper. Bring to a boil, and then reduce heat to a simmer. Cook 8-10 minutes, until onion is almost done. Add tomatoes and cook 5 more minutes. Drain and place mixture in a 7x11 (or comparable size) dish. Drizzle lightly with margarine, and sprinkle with parmesan cheese. Stir just slightly. Microwave for a couple of minutes to melt cheese.

(This takes a bit of chopping, but it is oh-so-worth it, and beautiful, too! These proportions dont have to be exact - or even the same veggies, Id think - this is just a guide. This freezes well, IF theres any left!)


Serving Size: Makes about 8 half-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JUSFOLK.






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