| Home > Nutrition > Healthy Recipes > Veggie Casserole |
Tomato, Squash and
Onion Casserole
  (144 ratings) Nutrition Information:
Calories: 56Protein: 2 g Carbs: 9 g Fat: 2 g Saturated Fat: 0 g Sodium: 301 mg Fiber: 3 g
|
|||||||
|
This casserole tastes great served warm - try it in the fall when squash and tomatoes are in season.
|
Ingredients:
1 Tbsp olive oil
2 tsp minced garlic
3 small onions, sliced
1 tsp salt
1/2 tsp freshly-ground pepper
1 Tbsp each fresh thyme, oregano and basil (or 1 tsp each, dried)
1 medium zucchini, washed, cut into thin slices (about 1/2 pound)
1 medium yellow squash, washed, cut into thin slices (about 1/2 pound)
6 fresh plum tomatoes, cut into medium slices
2 tsp minced garlic
3 small onions, sliced
1 tsp salt
1/2 tsp freshly-ground pepper
1 Tbsp each fresh thyme, oregano and basil (or 1 tsp each, dried)
1 medium zucchini, washed, cut into thin slices (about 1/2 pound)
1 medium yellow squash, washed, cut into thin slices (about 1/2 pound)
6 fresh plum tomatoes, cut into medium slices
Directions:
| 1 | Preheat oven to 400 F. |
| 2 | Saute onions and garlic in 1 Tbsp oil over medium heat, until onions are tender and browned. Place in oven-proof dish and season with half the salt, pepper and herbs. |
| 3 | Arrange zucchini on top of onions, then place a layer of yellow squash next with a layer of tomatoes. Sprinkle with rest of herbs, salt, and pepper. |
| 4 | Bake, covered, for 25-30 minutes at 400 F. Serving Size: 1 cup. |
| 5 | ENJOY! |
| Ratings & Reviews |
(144 ratings) |
| Be the first to write a review about this recipe! | |
 |
|
| Related Recipes | All Side Dish Recipes |
Sweet Potato Wedges |
Roasted Root Veggies |
Orange Honey Squash |
Potato Casserole |
Mashed Root Veggies |
Copyright © 2004 - 2024 Diet Health, Inc. All rights reserved.
