Italian Casserole
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| ¼ | cup |
olive oil
|
|
| 8 | each |
tomatoes
chopped |
|
| 6 | ounces |
tomato sauce
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | x |
salt and black pepper
|
*
|
| ¼ | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | x |
salt-free seasoning
vegetable |
* |
| 2 | each |
zucchini
sliced |
|
| 4 | cups |
cheese
grated |
|
| ½ | cup |
wheat germ
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 59 | ml |
olive oil
|
|
| 8 | each |
tomatoes
chopped |
|
| 173.4 | ml/g |
tomato sauce
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
basil
dried |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1.3 | ml |
onion powder
|
|
| 1.3 | ml |
garlic powder
|
|
| 1 | x |
salt-free seasoning
vegetable |
* |
| 2 | each |
zucchini
sliced |
|
| 946 | ml |
cheese
grated |
|
| 118 | ml |
wheat germ
|
|
Directions
Sauté the onion and garlic in 2 tablespoon of the olive oil until the onion is tender.
Add the tomatoes, tomato sauce and seasonings, then cover and simmer for 30 minutes.
Sauté the zucchini in the remaining oil until just beginning to be tender and translucent.
Sprinkle with seasonings and drain on paper towels.
Preheat oven to 350℉ (180℃), oil a 2-quart casserole.
Combine the 7 Bean and Barley with 1 cup of the sauce and spread them over the bottom of the prepared pan.
Layer the zucchini over the beans.
Pour on the remaining sauce, sprinkle with cheese and top with wheat germ.
Bake for 30 minutes.
