Tomato Zucchini Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 144.2
  • Total Fat: 8.8 g
  • Cholesterol: 14.5 mg
  • Sodium: 436.8 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 7.8 g

View full nutritional breakdown of Tomato Zucchini Casserole calories by ingredient
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Number of Servings: 6


    1 1/2 c. Rice Shreds (Cheddar Flavor Cheese Alternative)
    1/3 c. parmesan cheese
    1/2 tsp. dried oregano
    1/2 tsp. dried basil
    2 cloves garlic, minced
    salt & Pepper to taste
    2 med. zucchinis, thinly sliced
    5 plum tomatoes, thinly sliced
    2 T. butter
    2 T. finely chopped onion
    1c. Rice Krispie Cereal (crushed down to 3/4c.)


Preheat oven to 375. Spray 9x9 inch pan.

In a large bowl, combine cheeses, oregano, basil and garlic. Season with salt and pepper. Set aside.

Arrange half of the zucchini slices in the pan. Sprinkle with 1/4 of the cheese mix. Arrange 1/2 of tomatoes and top with another 1/4 of the cheese. Repeat layers.

Melt butter in skillet over medium heat. Stir in onions and cook until soft and translucent. Stir in crushed cereal, cook until they have absorbed the butter. Sprinkle on top of casserole.

Cover loosely with foil and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender about 20 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user CHANA27.

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