Italian Squash Casserole
Recipe: #25801
March 18, 2017
Categories: Casseroles, Side Dishes, Tomato, Onions, Italian, Oven Bake Low Sodium, No Eggs, Vegetarian, Canned Tomatoes, Zucchini, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"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."
Original is 5 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
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.
Step 2
Spoon the vegetable mixture into a greased 2 quart casserole dish. Sprinkle with the croutons and cheese.
Step 3
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.
Tips
No special items needed.
2 Reviews
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