Veggie Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 thinly sliced zuccini1 yellow summer squash1 large red onion thinly sliced1 large ripe red tromato sliced OR i cup sliced or halved grape tomatoes1 large sweet potato1 larged diced red bell pepper1/2 sliced fresh carrots
Spray Pam on the bottom and sides of an 11x9 inch pan.
Pre heat oven to 375 degrees
Toss sliced carrots, diced sweet potatos, and diced red peppers together with 2tbs. olive oil. Spread evenly on the bottom of pan.Next layer the thinly sliced zuccini and squash. Add salt ans pepper and drizzle with olive oil. Next layer thinly sliced red onions and top with the tomatoes. Grate parmesan and add to bread crumbs. Sprinkle over the top and drizzle with remaining oil.
Cook for 40 minutes and check for doneness. Continue cooking if need be checking every 6 minutes. I find that the larger the dices the longer the cooking time. I also like to cut the potatoes and carrots roughly the same size for even cooking.
Number of Servings: 8
Recipe submitted by SparkPeople user MIZKEJ.
Pre heat oven to 375 degrees
Toss sliced carrots, diced sweet potatos, and diced red peppers together with 2tbs. olive oil. Spread evenly on the bottom of pan.Next layer the thinly sliced zuccini and squash. Add salt ans pepper and drizzle with olive oil. Next layer thinly sliced red onions and top with the tomatoes. Grate parmesan and add to bread crumbs. Sprinkle over the top and drizzle with remaining oil.
Cook for 40 minutes and check for doneness. Continue cooking if need be checking every 6 minutes. I find that the larger the dices the longer the cooking time. I also like to cut the potatoes and carrots roughly the same size for even cooking.
Number of Servings: 8
Recipe submitted by SparkPeople user MIZKEJ.
Nutritional Info Amount Per Serving
- Calories: 176.8
- Total Fat: 11.0 g
- Cholesterol: 4.9 mg
- Sodium: 263.1 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 2.6 g
- Protein: 5.1 g
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