Zucchini and Pepperoni Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 medium Zucchini1/2 Cup Tomato Sauce17 Slices of Turkey Pepperoni1 (+/-) Clove Garlic1 tsp Olive Oil1 oz. Part-Skim Mozzarella2 tsp Italian Seasoning2 T Parmesan CheeseSalt and Pepper to tasteRed Pepper Flakes (Optional)
Preheat oven to 425
Prepare a medium casserole/oven-safe baking dish with non-stick cooking spray.
Slice zucchini into thin rounds and sprinkle with salt.
Spray large skillet with non-stick spray and heat to medium high heat. Cook zucchini until almost translucent. (this will help keep your casserole from getting watery!)
Once zucchini is almost translucent, sprinkle with pepper, italian seasoning; toss with tomato sauce and garlic.
Transfer zucchini mixture into casserole dish and top with mozzarella, pepperoni and Parmesan.
Bake for 15-20 minutes, until cheese is bubbly and pepperoni is crisp.
Serving Size: 2 sides or 1 large serving
Number of Servings: 2
Recipe submitted by SparkPeople user DBRACKMAN.
Prepare a medium casserole/oven-safe baking dish with non-stick cooking spray.
Slice zucchini into thin rounds and sprinkle with salt.
Spray large skillet with non-stick spray and heat to medium high heat. Cook zucchini until almost translucent. (this will help keep your casserole from getting watery!)
Once zucchini is almost translucent, sprinkle with pepper, italian seasoning; toss with tomato sauce and garlic.
Transfer zucchini mixture into casserole dish and top with mozzarella, pepperoni and Parmesan.
Bake for 15-20 minutes, until cheese is bubbly and pepperoni is crisp.
Serving Size: 2 sides or 1 large serving
Number of Servings: 2
Recipe submitted by SparkPeople user DBRACKMAN.
Nutritional Info Amount Per Serving
- Calories: 164.3
- Total Fat: 8.3 g
- Cholesterol: 32.2 mg
- Sodium: 805.8 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 3.5 g
- Protein: 12.1 g
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