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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 155.7
  • Total Fat: 5.9 g
  • Cholesterol: 17.5 mg
  • Sodium: 349.8 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 5.5 g
  • Protein: 11.1 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: MOONWSPR

Introduction

I found this on the site but when I went to add it to my tracker it was no longer there! (Fortunately, I had printed it). Here it is, re-entered (however, the calorie count is different?!) Still very good and very filling! I found this on the site but when I went to add it to my tracker it was no longer there! (Fortunately, I had printed it). Here it is, re-entered (however, the calorie count is different?!) Still very good and very filling!
Number of Servings: 6

Ingredients

    1 1/2 medium Yellow Squash (cut into 1/2" slices)
    1 med Zucchini (cut into 1/2" slices)
    1/2 med Eggplant (cut into 1"cubes)
    1 med onion (diced)
    2 cloves garlic (minced)
    1 - 10 oz can RoTel tomatoes (or other tomatoes w/chillies)
    1/2 can diced tomatoes
    1/2 cup Grated Parmesan cheese
    1/2 cup Part Skim Mozarella (or 2% Mexican Cheese Blend)

    Butter flavored or Olive oil cooking spray
    Garlic powder
    Black pepper

Tips

Mushrooms sauted with the veggies are great in this also!


Directions

Heat Large non-stick skillet and spray with cooking spray. Once Hot add chopped onions and minced garlic. Saute until translucent, add RoTel and other tomatoes, eggplant, squash, and zucchini to skillet and saute until tender-crisp (about 5 minutes). Add pepper and garlic powder to taste. Layer eggplant/squash mixture to casserole dish (lightly sprayed with cooking spray) with cheese mix, add more eggplant/squash mix and top with the rest of cheese mix. Bake at 400 degrees for 20 minutes.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOONWSPR.






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