Eggplant, Squash and Zucchini Casserole

Name: Eggplant, Squash and Zucchini Casserole Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 1.5 Yellow Squash cut into 1/2 slices; 1 Medium Zucchini cut into 1/2 slices; .5 Medium Eggplant cut into 1 cubes; .5 Medium Yellow Onion chopped; 2 cloves of Garlic minced; 1 10oz can of Rotel (or any other diced tomatoes with chilies); .5 cup Canned Diced Tomatoes; .5 cup grated Parmesan cheese; .5 cup shredded 2% Mexican Blend cheese; Butter-Flavored Non-Fat Cooking Spray; Garlic Salt; Pepper

(59)

Minutes to Prepare: 25
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1.5 Yellow Squash, cut into 1/2" slices 1 Medium Zucchini, cut into 1/2" slices .5 Medium Eggplant, cut into 1" cubes.5 Medium Yellow Onion, chopped2 cloves of Garlic, minced 1 10oz can of Rotel (or any other diced tomatoes with chilies).5 cup Canned Diced Tomatoes .5 cup grated Parmesan cheese.5 cup shredded 2% Mexican Blend cheese Butter-Flavored Non-Fat Cooking Spray Garlic Salt Pepper

Directions

I cooked this in a toaster oven. Preheat oven to 400. Line a baking dish with foil and spray with cooking spray to prevent sticking (and SUPER easy clean up!).

Heat large nonstick skillet over medium heat. When skillet is hot, coat with cooking spray. Add onions and garlic. Sautee until soft. Add Rotel, diced tomatoes, eggplant, squash, and zucchini to pan. Sprinkle with garlic salt and pepper to taste. Sautee for 5 minutes.

Layer the eggplant/squash mixture and Parmesan, alternating until eggplant mixture is gone. Top with remaining Parmesan (if any) and the Mexican blend cheese. Bake for 20 minutes (or until veggies are cooked to desired doneness).

Makes 6 servings.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 89.7
Total Fat: 4.1 g
Cholesterol: 11.7 mg
Sodium: 299.1 mg
Total Carbs: 6.6 g
Dietary Fiber: 1.9 g
Protein: 7.0 g

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Member Reviews

TIGGER679
Very good! Although, I did change it up a bit. Chopped all my veggies into more or less cubes - quartered the squash and zucchini so there were smaller pieces. Used Italian diced tomatoes, added chopped sweet peppers and only used mozzarella. A lot like lasagna, only healthier! :) - 4/8/13
CHEFME!
Delicious! We added purple peppers, hot peppers, fresh garden tomatoes (instead of canned), and quinoa (for protein). Used olive oil to saut�. - 8/22/11
TROWBRK
Really good, couldn't stop eating it. The only change I'll make next time it to cut the vegetables into thinner slices. - 8/14/10
MARYGREAT
Great recipe. I added fresh mushrooms before baking. - 2/12/15
TX-STEPH
yummy - 5/4/10
SUSIEMT
WOW! I felt like I was eating lasagna! This is one of the very best recipes I have had in a long time! I will make it repeatedly!! - 8/12/11
NEEDLESTONEART
I loved this recipe. Super tasty. It makes up a huge batch, so I suggest if you are the only one eating this to cut the recipe in half. It was great as leftovers also. - 6/3/10
LACONWAY92
INCREDIBLE!! I added half of a yellow bell pepper and half of an orange bell pepper instead of a yellow squash because I didn't have a yellow squash. It was still delicious. - 9/3/15
DH_ISFREE
This was good. A bit watery using the canned tomatoes, it is better with fresh tomatoes. I used cherry tomatoes cut in half and that helped with the liquid content, plus it had a fresher flavor. Also try it with no chili's, use sweet green peppers and Italian cheeses with italian seasonings. YUMMY! - 7/15/15
LECHADWICK
this is a keeper. i added a bit of sausage to make it a one dish dinner. - 10/31/13
GFREERUNNER
This was so much better than I thought it would be! I made extra so I have some for leftovers through the week! - 8/31/11
JILLIBUG
Very good recipe!! I was looking for a way to use my eggplant before it went bad. Added a few extras that also needed to be used: 1 red bell pepper, 1/2 jalapeño, 3-4 mushrooms, and 2 medium tomatoes. Was a side dish for chili (yes, kinda odd pair) and my husband said it was better than the chil - 2/15/21
ELRIDDICK
Thanks for sharing - 12/25/20
JANIEWWJD
This casserole was so delicious!!!! - 8/9/20
GOFORGIN
Ok - 4/8/20
SLIVERBULLET
Going to have to make this when it gets summer - 4/7/20
NANCYPAT1
Colorful and tasty - 4/3/20
MUGABI123
Healthy one, thanks for sharing! - 3/27/20
HOTPINKCAMARO49
Good. - 3/23/20
FISHGUT3
thanks - 3/20/20
CHERYLHURT
Excellent - 3/13/20
RAPUNZEL53
Great - 3/12/20
RO2BENT
Oh yeah! - 3/6/20
ZRIE014
tasty - 2/19/20
PWILLOW1
I have only had eggplant once before and was not fond of it. This recipe was very good and I will be making it again. - 1/26/20