Tomato-Zucchini Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 180.2
- Total Fat: 7.0 g
- Cholesterol: 15.7 mg
- Sodium: 346.8 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.8 g
- Protein: 16.5 g
View full nutritional breakdown of Tomato-Zucchini Casserole calories by ingredient
Introduction
This recipe uses the zucchini sliced lengthwise to take the place of lasagne noodles. The white sauce (béchamel) is optional. All the dairy ingredients can be substituted with soy versions to make this vegan. This recipe uses the zucchini sliced lengthwise to take the place of lasagne noodles. The white sauce (béchamel) is optional. All the dairy ingredients can be substituted with soy versions to make this vegan.Number of Servings: 4
Ingredients
-
2 medium Zucchini (baby), sliced lengthwise
1 small onion, chopped
10 Mushrooms (medium)
6 Italian tomatoes, chopped
2/3 package of Yves Veggie Ground Round - Original
40 g shreded Mozzarella Cheese, part skim milk
1 tbsp unsalted butter
1 tbsp white flour
2/3 c. Milk, 1%
olive oil for sauté
Directions
Serves 4
1. Tomato Sauce:
Sauté onions, then add mushrooms, and finally chopped tomatoes. Simmer.
Add seasonings and fake beef (veggie ground round) in the last 5 minutes
2. White Sauce (optional)
Melt butter in a pan and add flour. Stir well to cook. Add milk slowly and whisk to avoid lumps. Season with a bit of salt and pepper. Cook until thickened.
3. Steam the zucchini slices
In a lightly oiled baking dish, place a layer of zuke slices and a bit of the white sauce. Alternate until you have 2 or 3 layers, depending on your zuke quantity.
Spoon the tomato sauce on top of the zuke layers. Top with shredded mozzarella cheese.
Bake at 400 deg F for 15-20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SAUMON.
1. Tomato Sauce:
Sauté onions, then add mushrooms, and finally chopped tomatoes. Simmer.
Add seasonings and fake beef (veggie ground round) in the last 5 minutes
2. White Sauce (optional)
Melt butter in a pan and add flour. Stir well to cook. Add milk slowly and whisk to avoid lumps. Season with a bit of salt and pepper. Cook until thickened.
3. Steam the zucchini slices
In a lightly oiled baking dish, place a layer of zuke slices and a bit of the white sauce. Alternate until you have 2 or 3 layers, depending on your zuke quantity.
Spoon the tomato sauce on top of the zuke layers. Top with shredded mozzarella cheese.
Bake at 400 deg F for 15-20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SAUMON.