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Tomato-Zucchini Casserole

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Submitted by agr8buda

YIELD

4 servings

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

1 ½ 7.5
TEASPOONS ML CHILI POWDER
1 15
TABLESPOON ML PARSLEY FLAKES
½ 2.5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML ONION POWDER
0.6
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
ground
3 7.1E+2
CUPS ML ZUCCHINI
fresh, thinly sliced
1 453.6
POUND G TOMATOES
fresh, sliced
¼ 59
CUP ML BREAD CRUMBS
white, fresh
1 15
TABLESPOON ML VEGETABLE OIL

Directions

Combine chili powder, 1½ teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.

Place half the zucchini in a lightly greased 6 cup casserole, or layer with half the tomatoes.

Sprinkle with half the seasoning mixture.

Repeat the layers.

Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.

Bake, uncovered, in preheated 375℉ (190℃). oven, until vegetables are tender, about 40 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 91 38% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 146mg 6%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 27% Vitamin C 50%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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