Zucchini Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 197.5
- Total Fat: 5.3 g
- Cholesterol: 7.0 mg
- Sodium: 258.5 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 2.5 g
- Protein: 8.9 g
View full nutritional breakdown of Zucchini Casserole calories by ingredient
Introduction
A nice homestyle side dish or a veggie main dish. A nice homestyle side dish or a veggie main dish.Number of Servings: 8
Ingredients
-
1 tbsp olive oil
1/2 cup diced onion
3 potatoes peeled and diced
3 cups mushrooms sliced
2 cups zucchini, sliced in half and then sliced
1 1/2 cups of cooked chick peas (can is ok)
1 can healthy request cream soup
salt, pepper and cayenne to taste
1 cup low fat cheddar shredded
1/4 cup seasoned bread crumbs
Directions
Preheat oven to 350 deg Fahr.
Put oil in a small roasting pan and heat to medium high. Add onions and cook for 2 mins. Add potatoes and mushrooms, cook until potatoes begin to crisp and soften and mushrooms release their liquid. Add zucchini and chick peas to the roaster and stir well together.
Turn off heat and blend in soup. Flatten the top of the ingredients in the roaster. Salt, pepper and cayenne the top of the casserole to taste. Sprinkle on cheese and then bread crumbs.
Bake in the oven for 20 to 30 mins till hot and bubbly and the potatoes are cooked completely.
Number of Servings: 8
Recipe submitted by SparkPeople user RODENTMAMA.
Put oil in a small roasting pan and heat to medium high. Add onions and cook for 2 mins. Add potatoes and mushrooms, cook until potatoes begin to crisp and soften and mushrooms release their liquid. Add zucchini and chick peas to the roaster and stir well together.
Turn off heat and blend in soup. Flatten the top of the ingredients in the roaster. Salt, pepper and cayenne the top of the casserole to taste. Sprinkle on cheese and then bread crumbs.
Bake in the oven for 20 to 30 mins till hot and bubbly and the potatoes are cooked completely.
Number of Servings: 8
Recipe submitted by SparkPeople user RODENTMAMA.