Heat oil and sautéed zucchini and squash turning until light brown, about 5 minutes. Remove and place on paper towel to drain oil. Now sautée remaining chopped vegetables. Meanwhile steam spinach about 3 minutes. Drain and press out water then add to sautéing vegetable mixture (onions, bell pepper, celery, etc.) and cook until spinach is tender.
Butter or nonstick spray a casserole pan (about 9 x 13). Preheat oven to 400 degrees. Lightly coat pan with bread crumbs. For each layer start with zucchini and squash then onion, bell pepper, celery mixture, and then cheese. Remember to season each layer while building. Moisten each layer with tomato sauce then sprinkle with parmigiana cheese, bread crumbs and basil. The finally layer should end with zucchini, squash and sauce.
Cover with foil and bake for 35 to 40 minutes until all ingredients are heated through. Can allow to cool and refrigerate an serve cold if prefer.
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|Serving Size: 1 Serving (1857g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1283 (58%)|
|Amt Per Serving||% DV|
|Total Fat 142.5g||190 %|
|Saturated Fat 62.7g||314 %|
|Monounsaturated Fat 62.9g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 334.3mg||103 %|
|Sodium 4014.3mg||138 %|
|Potassium 2067.3mg||54 %|
|Total Carbohydrate 92.2g||27 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 76.8g|
|Protein 145.6g||208 %|
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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: 2213
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