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Recipe
Tomato-Zucchini Casserole Recipe
| Prep time: 20 Minutes |
American
|
| Cook time: 40 Minutes | Servings: 15 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 15 servings | |
| Calories 25 | |
| Calories from Fat 10 | 40% |
| Total Fat 1.15g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 136mg | 4% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.28g | 1% |
| Protein 0.82g | 1% |
Ingredients Convert Measures
- 1 1/2 teaspoons chili powder
- 1 tablespoon parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 3 cups zucchini, finely sliced
- 1 pound fresh tomatoes, sliced
- 1/4 cup unflavored, white bread crumbs
- 1 tablespoon vegetable oil
Directions
- Preheat the oven to 375 degrees.
- Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a bowl.
- Place only half the zucchini in a lightly greased (with cooking spray, or a thin layer of butter) 6-cup casserole. Or you can layer the pan with half the tomatoes.
- Sprinkle the zucchini or the tomatoes with half of the seasoning mixture. Repeat the layers.
- Then combine the bread crumbs, oil and remaining parsley flakes. Sprinkle over vegetables.
- Do not cover the pan, and bake in the oven for about 40 minutes, or until the vegetables seem tender.
- Take the pan out of the oven and enjoy!
