Eggplant, Squash Zucchini Casserole

Name: Eggplant, Squash Zucchini Casserole Recipe
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 16
Ingredients: 6.25 Cups Yellow Squash Peeled; chopped Approx. 3 med.; 5 Cups Zucchini peeled & Chopped; 6 Cups Eggplant peeled & Chopped; 2 Cups Onions chopped; 3 cloves garlic minced; 6 Roma Tomatoes (Large) Diced Use Juice and all; Garlic Powder; Olive Oil Non-Fat Cooking Spray; Pepper

Minutes to Prepare: 60
Minutes to Cook: 90

Number of Servings: 16

Ingredients

6.25 Cups Yellow Squash Peeled chopped Approx. 3 med. 5 Cups Zucchini peeled & Chopped6 Cups Eggplant peeled & Chopped2 Cups Onions chopped3 cloves garlic, minced6 Roma Tomatoes (Large) Diced Use Juice and allGarlic PowderOlive Oil Non-Fat Cooking SprayPepper

Directions

Preheat Oven to 350 degrees. Line a roasting pan with Parchment paper. It makes for easy clean up. Once vegetables are peeled and chopped to your desired size dump the eggplant/squash zucchini mixture into the roasting pan. Spray with Non-Fat cooking spray. Sprinkle garlic powder and pepper over mixture. Stir the mixture. Add Onions and minced garlic stir the mixture. Once again spray the mixture with the Non-Fat cooking spray and sprinkle with garlic powder and pepper and stir well. Add the diced tomatoes and cheese Mix very well. For good measure sprinkle once again with garlic powder and stir well.
Bake for 90 Minutes.

Serving Size: Makes 16 1-Cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user SUSIEMT.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 102.0
Total Fat: 4.6 g
Cholesterol: 16.7 mg
Sodium: 215.8 mg
Total Carbs: 12.4 g
Dietary Fiber: 3.3 g
Protein: 4.8 g

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