Tomato-Zucchini Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium Zucchini (baby), sliced lengthwise1 small onion, chopped 10 Mushrooms (medium)6 Italian tomatoes, chopped2/3 package of Yves Veggie Ground Round - Original40 g shreded Mozzarella Cheese, part skim milk1 tbsp unsalted butter1 tbsp white flour 2/3 c. Milk, 1% olive oil for sauté
Serves 4
1. Tomato Sauce:
Sauté onions, then add mushrooms, and finally chopped tomatoes. Simmer.
Add seasonings and fake beef (veggie ground round) in the last 5 minutes
2. White Sauce (optional)
Melt butter in a pan and add flour. Stir well to cook. Add milk slowly and whisk to avoid lumps. Season with a bit of salt and pepper. Cook until thickened.
3. Steam the zucchini slices
In a lightly oiled baking dish, place a layer of zuke slices and a bit of the white sauce. Alternate until you have 2 or 3 layers, depending on your zuke quantity.
Spoon the tomato sauce on top of the zuke layers. Top with shredded mozzarella cheese.
Bake at 400 deg F for 15-20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SAUMON.
1. Tomato Sauce:
Sauté onions, then add mushrooms, and finally chopped tomatoes. Simmer.
Add seasonings and fake beef (veggie ground round) in the last 5 minutes
2. White Sauce (optional)
Melt butter in a pan and add flour. Stir well to cook. Add milk slowly and whisk to avoid lumps. Season with a bit of salt and pepper. Cook until thickened.
3. Steam the zucchini slices
In a lightly oiled baking dish, place a layer of zuke slices and a bit of the white sauce. Alternate until you have 2 or 3 layers, depending on your zuke quantity.
Spoon the tomato sauce on top of the zuke layers. Top with shredded mozzarella cheese.
Bake at 400 deg F for 15-20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SAUMON.
Nutritional Info Amount Per Serving
- Calories: 180.2
- Total Fat: 7.0 g
- Cholesterol: 15.7 mg
- Sodium: 346.8 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.8 g
- Protein: 16.5 g
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