Created by: breezermom
Created on March 18, 2017
Categories: Comfort Food, Dinner, Casseroles, Side Dishes, Fruit, Tomato, Vegetables, Onions, Italian, Easy/Beginner Cooking, Quick Meals, Fall/Autumn, Winter, Oven Bake, Skillet, Low Sodium, No Eggs, Vegetarian, Canned Tomatoes, Zucchini, Kosher Dairy (more)
Italian Squash Casserole
"I'm a huge fan of all squash. Unfortunately my kids are not. So I have to disguise it sometimes to get picky eaters to try it."
|Add to Recipebook||Add Your Photo|
|Add to Menu||Add Private Note|
|Add to Shopping List||Add to Planner|
|Rate / Review Recipe (0)||Send to Email|
|Save recipe / favorites||Print This Recipe|
Prep Time: 15mPT15M
Cook Time: 35mPT35M
- 1 small yellow onion (sliced and separated into rings)
- 2 tablespoons butter, melted
- 4 small (1 1/2 pounds) zucchini, sliced
- 1 can (14 1/2 ounce) finely chopped tomatoes (undrained)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 30 grams croutons (1 cup)
- 1/4 cup cheddar cheese, shredded (1 ounce)
What You Will Need
No special items needed.
Saute the onion rings in melted butter in a large skillet until tender, about 5 minutes. Add the sliced zucchini, tomatoes, salt and pepper. Stir well.
Spoon the vegetable mixture into a greased 2 quart casserole dish. Sprinkle with the croutons and cheese.
Cover and bake at 350 degrees for 15 minutes. Remove the cover, and bake an additional 15 minutes or until lightly browned and thoroughly heated.
- Serving Size: 1 (250 g)
- Calories 124.8
- Total Fat - 6.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 15.4 mg
- Sodium - 215.5 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 2.9 g
- Sugars - 6.2 g
- Protein - 4.8 g
- Calcium - 90.8 mg
- Iron - 1 mg
- Vitamin C - 36.7 mg
- Thiamin - 0.1 mg