Tomato Vegetable Casserole
"A great recipe to use vegetables that are left in the fridge or pantry at the end of the week -- this is also very adaptable to whatever vegetables are on hand. Recipe source: Everyday Italian cookbook"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (444.9 g)
- Calories 378.3
- Total Fat - 16.8 g
- Saturated Fat - 3.7 g
- Cholesterol - 7.9 mg
- Sodium - 1056.2 mg
- Total Carbohydrate - 49.6 g
- Dietary Fiber - 8.5 g
- Sugars - 10 g
- Protein - 10.1 g
- Calcium - 195.8 mg
- Iron - 2.7 mg
- Vitamin C - 104.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 450 degrees Fahrenheit.
Step 2
In a 13 x 9 x 2 inch baking dish, add the first 5 ingredients (-oil) and 3/4 teaspoon pepper and 1/2 teaspoon salt. Arrange the onion slice on top and then top with the zucchini. Drizzle with 1 tablespoon of oil and then sprinkle with 1/2 teaspoon salt and pepper.
Step 3
In a bowl combine the Parmesan and bread crumbs and sprinkle over the casserole.
Step 4
Bake for 40 minutes or until vegetables are tender and topping is golden. Cool for 10 minutes. Garnish with basil if desired.
Tips
No special items needed.
1 Reviews
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