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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 317.4
  • Total Fat: 22.4 g
  • Cholesterol: 356.3 mg
  • Sodium: 515.1 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 22.7 g

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

Submitted by: THEREALLALA

Introduction

Here's a way to use up some of the zucchini and tomatoes from your garden. Here's a way to use up some of the zucchini and tomatoes from your garden.
Number of Servings: 6

Ingredients

    Zucchini, 7 baby size
    Tomato, 4 sliced, or you can blanch to remove skins
    Spinach, 1 cup canned, cooked, or thawed frozen
    Eggs, 9 large
    Provolone Cheese, 2 cups grated
    Garlic, 5 tsp.
    Butter, 4 pats

Directions

Bake in a 9"x12" glass dish
Makes 6 servings

Saute zucchini in the butter until tender. Drain excess liquid. Spread cooked and drained zucchini evenly into a baking dish that has been prepared with cooking spray.

Spread garlic evenly over the layer of zucchini.

Thoroughly beat eggs in a 2 cup measuring pitcher and pour evenly over the zucchini.

Add a layer of tomato slices or if blanched distribute tomato over the egg and do likewise with the spinach.

Cover with aluminum foil and bake in preheated 375 degree oven for about 10 minutes. Remove from oven before the egg is firmly set. It should still be a little jiggly.

Add the cheese and return to the oven until the cheese has melted and starts to turn golden.



Number of Servings: 6

Recipe submitted by SparkPeople user THEREALLALA.






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