Zucchini Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp olive oil1/2 cup diced onion3 potatoes peeled and diced3 cups mushrooms sliced2 cups zucchini, sliced in half and then sliced1 1/2 cups of cooked chick peas (can is ok) 1 can healthy request cream soupsalt, pepper and cayenne to taste1 cup low fat cheddar shredded1/4 cup seasoned bread crumbs
Preheat oven to 350 deg Fahr.
Put oil in a small roasting pan and heat to medium high. Add onions and cook for 2 mins. Add potatoes and mushrooms, cook until potatoes begin to crisp and soften and mushrooms release their liquid. Add zucchini and chick peas to the roaster and stir well together.
Turn off heat and blend in soup. Flatten the top of the ingredients in the roaster. Salt, pepper and cayenne the top of the casserole to taste. Sprinkle on cheese and then bread crumbs.
Bake in the oven for 20 to 30 mins till hot and bubbly and the potatoes are cooked completely.
Number of Servings: 8
Recipe submitted by SparkPeople user RODENTMAMA.
Put oil in a small roasting pan and heat to medium high. Add onions and cook for 2 mins. Add potatoes and mushrooms, cook until potatoes begin to crisp and soften and mushrooms release their liquid. Add zucchini and chick peas to the roaster and stir well together.
Turn off heat and blend in soup. Flatten the top of the ingredients in the roaster. Salt, pepper and cayenne the top of the casserole to taste. Sprinkle on cheese and then bread crumbs.
Bake in the oven for 20 to 30 mins till hot and bubbly and the potatoes are cooked completely.
Number of Servings: 8
Recipe submitted by SparkPeople user RODENTMAMA.
Nutritional Info Amount Per Serving
- Calories: 197.5
- Total Fat: 5.3 g
- Cholesterol: 7.0 mg
- Sodium: 258.5 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 2.5 g
- Protein: 8.9 g
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