All About Color Fresh Veggie Casserole

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 88.9

Total Fat: 5.9 g
Cholesterol: 4.9 mg
Sodium: 380.2 mg
Total Carbs: 6.3 g
Dietary Fiber: 1.7 g
Protein: 3.8 g

View full nutritional breakdown of All About Color Fresh Veggie Casserole calories by ingredient

Introduction

Fresh summer veggies enhanced by a bit of parmesan cheese makes a beautiful and nutritious dish! Fresh summer veggies enhanced by a bit of parmesan cheese makes a beautiful and nutritious dish!

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 8

Ingredients

2 cups zucchini, sliced (about 2 large)

2 cups yellow squash, sliced (about 2 large)

1 medium onion, chopped

2 large tomatoes, chopped into bite-sized chunks

1/2 cup grated Parmesan cheese

2-3 Tbsp. melted Parkay (or other) regular margarine

Salt and pepper to taste

Directions

Place zucchini, yellow squash and onion in a large saucepan, cover with water and season with salt and pepper. Bring to a boil, and then reduce heat to a simmer. Cook 8-10 minutes, until onion is almost done. Add tomatoes and cook 5 more minutes. Drain and place mixture in a 7”x11” (or comparable size) dish. Drizzle lightly with margarine, and sprinkle with parmesan cheese. Stir just slightly. Microwave for a couple of minutes to melt cheese.

(This takes a bit of chopping, but it is oh-so-worth it, and beautiful, too! These proportions don’t have to be exact - or even the same veggies, I’d think - this is just a guide. This freezes well, IF there’s any left!)

Serving Size: Makes about 8 half-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JUSFOLK.