Eggplant, Squash and Zucchini Casserole

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Eggplant, Squash and Zucchini Casserole

4.6 of 5 (44)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 89.7
  • Total Fat: 4.1 g
  • Cholesterol: 11.7 mg
  • Sodium: 299.1 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 7.0 g

View full nutritional breakdown of Eggplant, Squash and Zucchini Casserole calories by ingredient
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Introduction

Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low-carb side dish. Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low-carb side dish.
Number of Servings: 6

Ingredients

    1.5 Yellow Squash, cut into 1/2" slices
    1 Medium Zucchini, cut into 1/2" slices
    .5 Medium Eggplant, cut into 1" cubes
    .5 Medium Yellow Onion, chopped
    2 cloves of Garlic, minced
    1 10oz can of Rotel (or any other diced tomatoes with chilies)
    .5 cup Canned Diced Tomatoes
    .5 cup grated Parmesan cheese
    .5 cup shredded 2% Mexican Blend cheese

    Butter-Flavored Non-Fat Cooking Spray
    Garlic Salt
    Pepper

Directions

I cooked this in a toaster oven. Preheat oven to 400. Line a baking dish with foil and spray with cooking spray to prevent sticking (and SUPER easy clean up!).

Heat large nonstick skillet over medium heat. When skillet is hot, coat with cooking spray. Add onions and garlic. Sautee until soft. Add Rotel, diced tomatoes, eggplant, squash, and zucchini to pan. Sprinkle with garlic salt and pepper to taste. Sautee for 5 minutes.

Layer the eggplant/squash mixture and Parmesan, alternating until eggplant mixture is gone. Top with remaining Parmesan (if any) and the Mexican blend cheese. Bake for 20 minutes (or until veggies are cooked to desired doneness).

Makes 6 servings.

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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    Delicious! We added purple peppers, hot peppers, fresh garden tomatoes (instead of canned), and quinoa (for protein). Used olive oil to sauté. - 8/22/11

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  • Very Good
    3 of 3 people found this review helpful
    Very good! Although, I did change it up a bit. Chopped all my veggies into more or less cubes - quartered the squash and zucchini so there were smaller pieces. Used Italian diced tomatoes, added chopped sweet peppers and only used mozzarella. A lot like lasagna, only healthier! :) - 4/8/13

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  • Incredible!
    3 of 3 people found this review helpful
    Really good, couldn't stop eating it. The only change I'll make next time it to cut the vegetables into thinner slices. - 8/14/10

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  • Incredible!
    3 of 3 people found this review helpful
    yummy - 5/4/10

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  • 2 of 2 people found this review helpful
    Great recipe. I added fresh mushrooms before baking. - 2/12/15

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