Summer squash casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 leaves Basil 549 grams Squash - Yellow and Zucchini 138 grams Onions, raw 155 grams Green Beans (snap) 1.5 cup Fire Roasted Diced Tomato 1.5 cup Chickpeas (garbanzo beans) 6 tsp A Taste of Thai - Red Curry Paste (by LISAG418)
Slice and grate squash.
Chop onions.
Strain some liquid from the tomatoes to mix with curry paste.
Mix veggies, chickpeas and chopped basil with canned tomatoes. Sprinkle with curry paste and tomato juice mixture
Place in 9x12 (or so) pan which has been liberally sprayed with cooking spray.
Cover with foil and bake at 350F for about 30 minutes. uncover and let liquids reduce until almost gone.
Serving Size: 8 1 cup servings
Chop onions.
Strain some liquid from the tomatoes to mix with curry paste.
Mix veggies, chickpeas and chopped basil with canned tomatoes. Sprinkle with curry paste and tomato juice mixture
Place in 9x12 (or so) pan which has been liberally sprayed with cooking spray.
Cover with foil and bake at 350F for about 30 minutes. uncover and let liquids reduce until almost gone.
Serving Size: 8 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 106.2
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 467.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.7 g
- Protein: 4.2 g
Member Reviews