Use as a vegitarian main course or a side dish.
Source: Kate E
Instructions:
1. Preheat the oven to 375 degrees.
2. In a large skillet add olive oil and saute onions about 2-3 minutes. Add 1/4 tsp salt and the diced red and yellow bell pepper mixture.
3. Add Prego to the onion and pepper mixture.
4. Precook the zucchini and squash for 10 minutes.
5. Add 1 cup of sauce mixture to a casserole dish. Layer the squash and zucchini. Pour the remaining sauce over the top.
6. Top with the cheese.
7. Cover with foil and back 40 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 272 | ||
Calories from Fat: 109 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 23.4mg | 7 % | |
Sodium 840.9mg | 29 % | |
Potassium 882.9mg | 23 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 24.9g | ||
Protein 10.3g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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