Zucchini & Potato Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.6
  • Total Fat: 8.2 g
  • Cholesterol: 7.2 mg
  • Sodium: 335.4 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 7.7 g

View full nutritional breakdown of Zucchini & Potato Casserole calories by ingredient
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My favorite dish growing up My favorite dish growing up
Number of Servings: 6


    2 Yukon gold potatoes, sliced
    3 medium zucchini, sliced thick on angle
    2 Tbsp corn oil
    1 cup spaghetti sauce
    garlic powder
    seasoned salt
    1 cup fresh grated Parmesan


Slice potato and zucchini into 3/8 in thick. Put 1 Tbsp oil in fry pan and add potatoes. Season with garlic powder, seasoned salt and pepper. Fry until lightly golden and partially tender. Drain and set aside. Repeat, using 1 Tbsp oil and zucchini, garlic powder, salt & pepper. Drain. Spray an 11 x 7 baking dish with Pam. Add 1/4 cup sauce into bottom and spread around. top with half of potatoes, then half of zucchini, then 1/3 of the cheese. Repeat with half remaining sauce, potatoes, zucchini, cheese. Top with sauce and sprinkle with remaining cheese. cover lightly with non-stick foil and bake 30-40 min at 350. Cool slightly and serve as dinner or a side.

Number of Servings: 6

Recipe submitted by SparkPeople user ELLENT124.

TAGS:  Vegetarian Meals |

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