Tomato-Zucchini Casserole
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INGREDIENTS
- 1/2 ts Onion powder
- 1/8 ts Salt
- 1/2 ts Garlic powder
- 1 tb Vegetable oil
- 1/8 ts Black pepper ; ground
- 3 c Zucchini ; thinly sliced, fresh
- 1 tb Parsley flakes
- 1 1/2 ts Chili powder
- 1/4 c Bread crumbs, white, fresh
- 1 lb Tomatoes, fresh ; sliced
INSTRUCTIONS
1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375F. oven, until vegetables are tender, about 40 minutes.~
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (216g) | ||
| Recipe Makes: 4 | ||
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| Calories: 80 | ||
| Calories from Fat: 28 (35%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.1g | 4 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 74.5mg | 3 % | |
| Potassium 558.5mg | 15 % | |
| Total Carbohydrate 12.3g | 4 % | |
| Dietary Fiber 3.1g | 12 % | |
| Sugars, other 9.2g | ||
| Protein 3g | 4 % | |
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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. |
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Calories per serving: 80
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