Try this Zucchini Casserole recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400 F. Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant. Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper. Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes. Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan. Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese. Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet. Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.
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Serving Size: 1 (797g) | ||
Recipe Makes: 1 | ||
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Calories: 30 | ||
Calories from Fat: 30 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 73.7mg | 3 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 30
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