Zucchini Garden Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Zucchini, 7 baby sizeTomato, 4 sliced, or you can blanch to remove skinsSpinach, 1 cup canned, cooked, or thawed frozenEggs, 9 largeProvolone Cheese, 2 cups gratedGarlic, 5 tsp.Butter, 4 pats
Bake in a 9"x12" glass dish
Makes 6 servings
Saute zucchini in the butter until tender. Drain excess liquid. Spread cooked and drained zucchini evenly into a baking dish that has been prepared with cooking spray.
Spread garlic evenly over the layer of zucchini.
Thoroughly beat eggs in a 2 cup measuring pitcher and pour evenly over the zucchini.
Add a layer of tomato slices or if blanched distribute tomato over the egg and do likewise with the spinach.
Cover with aluminum foil and bake in preheated 375 degree oven for about 10 minutes. Remove from oven before the egg is firmly set. It should still be a little jiggly.
Add the cheese and return to the oven until the cheese has melted and starts to turn golden.
Number of Servings: 6
Recipe submitted by SparkPeople user THEREALLALA.
Makes 6 servings
Saute zucchini in the butter until tender. Drain excess liquid. Spread cooked and drained zucchini evenly into a baking dish that has been prepared with cooking spray.
Spread garlic evenly over the layer of zucchini.
Thoroughly beat eggs in a 2 cup measuring pitcher and pour evenly over the zucchini.
Add a layer of tomato slices or if blanched distribute tomato over the egg and do likewise with the spinach.
Cover with aluminum foil and bake in preheated 375 degree oven for about 10 minutes. Remove from oven before the egg is firmly set. It should still be a little jiggly.
Add the cheese and return to the oven until the cheese has melted and starts to turn golden.
Number of Servings: 6
Recipe submitted by SparkPeople user THEREALLALA.
Nutritional Info Amount Per Serving
- Calories: 317.4
- Total Fat: 22.4 g
- Cholesterol: 356.3 mg
- Sodium: 515.1 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.7 g
- Protein: 22.7 g