Zucchini Casserole

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 582.0
  • Total Fat: 17.4 g
  • Cholesterol: 47.5 mg
  • Sodium: 1,431.2 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 11.7 g
  • Protein: 62.2 g

View full nutritional breakdown of Zucchini Casserole calories by ingredient


Introduction

Plenty of vegetables and this is absolutely delicious!! Plenty of vegetables and this is absolutely delicious!!
Number of Servings: 1

Ingredients

    Tomatoes - 2 or more depending on size
    Zucchini or Yellow Squash - one or both - 2+ cups sliced
    Onions - sliced thin or in rings
    Low fat cheddar/parmesan/etc.

Tips

You can slice the vegies to the sizes you like. You may need to adjust the cooking time based on how thick you make it. You can cook in the microwave also, but the cheese won't brown. Or you can cook partially in the mic and then in the oven. I adore McCormick Steak Seasoning (the red one) and I use that as my seasoning in the casserole. I also add a little shredded parmesan cheese on the top before I cook it. Hope you enjoy this!


Directions

You are going to layer the ingredients in an 8x8, 9x9 square or round pan. Slice the tomatoes, zucchini, squash & onion. Then you will layer in the casserole zucchini/squash first, then onion then tomatoe and then some cheese on top. I add some seasonings on top of the tomatoes and you use what you prefer. You can cook it like this, or you can add other layer of the same.
Be sure to end with the cheese on top. Cook at 350 for 45-50 minutes with a lid; take off the lid after 30 minutes so the cheese will brown and the liquid will absorb. It is done a fork goes easily into the zucchini.

Serving Size: Makes 4 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user MRTJDT.