All About Color Fresh Veggie Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups zucchini, sliced (about 2 large)2 cups yellow squash, sliced (about 2 large)1 medium onion, chopped2 large tomatoes, chopped into bite-sized chunks1/2 cup grated Parmesan cheese2-3 Tbsp. melted Parkay (or other) regular margarineSalt and pepper to taste
Place zucchini, yellow squash and onion in a large saucepan, cover with water and season with salt and pepper. Bring to a boil, and then reduce heat to a simmer. Cook 8-10 minutes, until onion is almost done. Add tomatoes and cook 5 more minutes. Drain and place mixture in a 7”x11” (or comparable size) dish. Drizzle lightly with margarine, and sprinkle with parmesan cheese. Stir just slightly. Microwave for a couple of minutes to melt cheese.
(This takes a bit of chopping, but it is oh-so-worth it, and beautiful, too! These proportions don’t have to be exact - or even the same veggies, I’d think - this is just a guide. This freezes well, IF there’s any left!)
Serving Size: Makes about 8 half-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JUSFOLK.
(This takes a bit of chopping, but it is oh-so-worth it, and beautiful, too! These proportions don’t have to be exact - or even the same veggies, I’d think - this is just a guide. This freezes well, IF there’s any left!)
Serving Size: Makes about 8 half-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JUSFOLK.
Nutritional Info Amount Per Serving
- Calories: 88.9
- Total Fat: 5.9 g
- Cholesterol: 4.9 mg
- Sodium: 380.2 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 1.7 g
- Protein: 3.8 g
Member Reviews