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Dixieland Casserole

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Submitted by physina

YIELD

1 casserole

PREP

30 min

COOK

30 min

READY

1 hrs

Ingredients

¼ 59
CUP ML OLIVE OIL
3 3
CLOVES CLOVES GARLIC
minced *
5 5
ZUCCHINI
xliced 1/4 inch *
¼ 1.3
TEASPOON ML OREGANO
¼ 1.3
TEASPOON ML BASIL
sweet *
5 5
EACH EACH TOMATOES
2 3E+1
TABLESPOONS ML MARGARINE
melted

Directions

Heat oil in skillet.

Add garlic and zucchini, and sauté for a few minutes.

Remove from heat and set aside.

Peel tomatoes and cut into slices.

Place enough zucchini slices in bottom of an oiled 1½ qt. casserole to cover bottom.

Cover squash with tomato slices.

Continue to layer squash and tomatoes, ending with layer of sliced tomatoes.

Sprinkle top of last layer of tomatoes with basil, oregano, and seasoned bread crumbs mixed with margarine.

Bake uncovered for 30 min. in 350℉ (180℃). oven.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 254 72% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 347mg 14%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 7g
Vitamin A 31% Vitamin C 33%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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