Eggplant, Squash Zucchini Casserole

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 102.0
  • Total Fat: 4.6 g
  • Cholesterol: 16.7 mg
  • Sodium: 215.8 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.8 g

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


Introduction

This is a remake of Megreneez recipe. I decided not to use the canned Rotel or the canned diced tomatoes and instead of the Parmesan cheese and Mexican blend cheese I used Feta Cheese. Only because I enjoy the taste of Feta Cheese. This is a remake of Megreneez recipe. I decided not to use the canned Rotel or the canned diced tomatoes and instead of the Parmesan cheese and Mexican blend cheese I used Feta Cheese. Only because I enjoy the taste of Feta Cheese.
Number of Servings: 16

Ingredients

    6.25 Cups Yellow Squash Peeled
    chopped Approx. 3 med.
    5 Cups Zucchini peeled & Chopped
    6 Cups Eggplant peeled & Chopped
    2 Cups Onions chopped
    3 cloves garlic, minced
    6 Roma Tomatoes (Large) Diced Use Juice and all

    Garlic Powder
    Olive Oil Non-Fat Cooking Spray
    Pepper


Tips

Only use the amount of garlic powder and pepper you would normally use in a casserole.


Directions

Preheat Oven to 350 degrees. Line a roasting pan with Parchment paper. It makes for easy clean up. Once vegetables are peeled and chopped to your desired size dump the eggplant/squash zucchini mixture into the roasting pan. Spray with Non-Fat cooking spray. Sprinkle garlic powder and pepper over mixture. Stir the mixture. Add Onions and minced garlic stir the mixture. Once again spray the mixture with the Non-Fat cooking spray and sprinkle with garlic powder and pepper and stir well. Add the diced tomatoes and cheese Mix very well. For good measure sprinkle once again with garlic powder and stir well.
Bake for 90 Minutes.

Serving Size: Makes 16 1-Cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user SUSIEMT.