Italian Vegetarian Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.2
  • Total Fat: 11.1 g
  • Cholesterol: 6.7 mg
  • Sodium: 644.3 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 12.1 g
  • Protein: 10.4 g

View full nutritional breakdown of Italian Vegetarian Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:


Adapted from Feel free to make it vegan! Adapted from Feel free to make it vegan!
Number of Servings: 6



    Olive Oil, 3 tbsp
    Beans, red kidney, 1 can
    Zucchini, 3 cup, diced
    Garlic, 1 clove minced
    Diced Tomatoes, No Salt Added, 1 can
    Bell peppers, 1 cup, chopped
    Tomato Paste, 1 can 6 oz
    Eggplant, fresh, 1 eggplant, peeled
    Kraft 2% Shredded Cheddar Cheese, 1 cup
    Smart Balance Light Buttery Spread with Flax Oil, 2 tbsp
    Onions, raw, 1 medium, chopped
    1/2 tsp oregano
    2 tbsp chopped parsley
    1/2 tsp mixed italian herbs
    2/3 cup water
    salt and pepper to taste


Slice egg plant into 1 in rounds, brush with oil and grill on both sides until brown.
Heat oil and butter in pan. Add zucchini, onions, and garlic unitl zucchini is tender. Add peppers, saute until peppers are tender. Add undrained tomatoes, herbs, water and tomato paste. Stir and simmer 3 mins. Add drained beans, heat another 5 mins. Put eggplant in the bottom of prepared 9x13 dish, add zucchini mixture, top with cheese. Cover and bake in oven for 25 minutes. Uncover and sprinkle with paprika. Bake another 5 mins unitl golden brown!

Number of Servings: 6

Recipe submitted by SparkPeople user KIMD1972.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.