Potato, Zucchini, Squash & Tomato Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 116.4
  • Total Fat: 1.4 g
  • Cholesterol: 1.5 mg
  • Sodium: 45.1 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.9 g

View full nutritional breakdown of Potato, Zucchini, Squash & Tomato Casserole calories by ingredient
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Number of Servings: 8


    1 medium onion, sliced into thin strips
    1 tsp olive oil
    1 tsp garlic or 1 clove
    1 tsp thyme, dried or 3 tsp thyme, fresh

    4 potatoes, sliced
    2 cups zucchini, sliced
    2 cups yellow squash, sliced
    Spray canola oil, light coating on top
    Sprinkle garlic salt and black pepper
    3 tbsp parmesan cheese, grated
    1-2 medium tomatoes, sliced (optional) red and/or green


You could use red or green tomatoes or both (optional)


Preheat oven to 350

Cut and then carmelize onions in saute pan (until transluscent) using 1 tsp olive oil. Add garlic and saute 1 minute. Sprinkle 1 tsp dried thyme or 3 tsp fresh and stir, then remove from heat. Spread on bottom of 13x9 baking dish.

Cut Potatoes, zucchini & squash with mandolin into even slices and layer on top of carmelized onion. Layer potato, zucchini, squash; then repeat.

Bake for 30 minutes covered with foil.
Remove foil, (add tomato if you like) and cook 20 minutes. Spray light coating of canola oil spray, then add garlic salt, pepper, parmesan cheese.and bake additional 10-15 minutes or until potato and veggies are fork tender.

Serving Size: 13 x 9, 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user HEALTHYLISA.

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