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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.2
  • Total Fat: 11.1 g
  • Cholesterol: 6.7 mg
  • Sodium: 644.3 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 12.1 g
  • Protein: 10.4 g

View full nutritional breakdown of Italian Vegetarian Casserole calories by ingredient
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Italian Vegetarian Casserole

Submitted by: KIMD1972

Introduction

Adapted from vegetarianrecipes.com. Feel free to make it vegan! Adapted from vegetarianrecipes.com. Feel free to make it vegan!
Number of Servings: 6

Ingredients

    Ingredients:


    Olive Oil, 3 tbsp
    Beans, red kidney, 1 can
    Zucchini, 3 cup, diced
    Garlic, 1 clove minced
    Diced Tomatoes, No Salt Added, 1 can
    Bell peppers, 1 cup, chopped
    Tomato Paste, 1 can 6 oz
    Eggplant, fresh, 1 eggplant, peeled
    Kraft 2% Shredded Cheddar Cheese, 1 cup
    Smart Balance Light Buttery Spread with Flax Oil, 2 tbsp
    Onions, raw, 1 medium, chopped
    1/2 tsp oregano
    2 tbsp chopped parsley
    1/2 tsp mixed italian herbs
    2/3 cup water
    paprika
    salt and pepper to taste


Directions

Slice egg plant into 1 in rounds, brush with oil and grill on both sides until brown.
Heat oil and butter in pan. Add zucchini, onions, and garlic unitl zucchini is tender. Add peppers, saute until peppers are tender. Add undrained tomatoes, herbs, water and tomato paste. Stir and simmer 3 mins. Add drained beans, heat another 5 mins. Put eggplant in the bottom of prepared 9x13 dish, add zucchini mixture, top with cheese. Cover and bake in oven for 25 minutes. Uncover and sprinkle with paprika. Bake another 5 mins unitl golden brown!

Number of Servings: 6

Recipe submitted by SparkPeople user KIMD1972.






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