- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 189.2
- Total Fat: 7.4 g
- Cholesterol: 69.0 mg
- Sodium: 304.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.9 g
- Protein: 12.9 g
Baked Zucchini Cauliflower Cheesy CasseroleSubmitted by: APRILRRAIN
IntroductionCThis crusty, broiled casserole may take a while to bake but it is well worth the wait! CThis crusty, broiled casserole may take a while to bake but it is well worth the wait!
Zucchini, 3 cup, sliced (remove)
Onions, raw, 1.5 cup, chopped (remove)
Cauliflower, raw, 3 cup (remove)
Egg, fresh, 2 extra large (remove)
Bread, french or vienna (includes sourdough), 2 slice, large (6" x 2-1/2" x 1-3/4") (remove)
Mozzarella Cheese, part skim milk, 12 oz (remove)
Red Ripe Tomatoes, 2 large whole (3" dia) (remove)
Chop zucchini, cauliflower, onions and put in LARGE mixing bowl. Add egg, cubed bread, 1/2 the cheese and salt and pepper- mix well and pour into an appropriate sized dish ( the shallower the dish, the faster it will cook- and the more surface area there is to brown the cheese!).
Cover with foil and bake for 30-35 minutes, remove foil and stir, cover with remaining cheese and bake on top rack, uncovered for another 10 to 15 minutes. If cheese is not yet browned, turn on broiler and WATCH the cheese bubble! YUM!
Number of Servings: 10
Recipe submitted by SparkPeople user APRILRRAIN.
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Member Ratings For This Recipe
It was good. The bubbly browned cheese was definitely my favorite part. I didn't know what to do with the tomatoes, so I used one in half of the casserole, but I liked the half without the tomato better. - 9/4/08
Reply from APRILRRAIN (9/4/08)
Oh, I'm so excited you tried this! It is great for someone trying to eat less junk and get more veggies in their diet- my sister HATES tomatoes and makes it without, too.. she swears it improves the texture, as well- makes it not as juicy-- so now SHE has to make it for Thanksgiving!