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Vegetarian Casserole

Diet.Guru's picture
Ingredients
  Olive oil/Vegetable oil 2 Teaspoon
  Diced onion 1⁄4 Cup (4 tbs)
  Garlic clove 1 Medium, minced
  Thinly sliced zucchini 2 Cup (32 tbs)
  Canned crushed tomatoes 1 Cup (16 tbs)
  Canned red beans 4 Ounce, drained (Small Size)
  Oregano leaves 1⁄4 Teaspoon
  Provolone cheese 2 Ounce, shredded
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 350°F.
In 10-inch skillet heat oil; add onion and garlic and saute until onion is softened.
Add zucchini and cook, stirring constantly, until tender-crisp, about 3 minutes.
Stir in tomatoes, beans, and seasonings; bring to a boil.
Transfer bean mixture to shallow 1-quart flameproof casserole; sprinkle with cheese and bake until thoroughly heated, 20 to 25 minutes.
Turn oven control to broil and broil until cheese is lightly browned.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 515 Calories from Fat 234

% Daily Value*

Total Fat 27 g41%

Saturated Fat 11.3 g56.7%

Trans Fat 0 g

Cholesterol 39.1 mg13%

Sodium 1541.7 mg64.2%

Total Carbohydrates 49 g16.5%

Dietary Fiber 13.8 g55.1%

Sugars 7.4 g

Protein 28 g55.1%

Vitamin A 53.2% Vitamin C 100%

Calcium 58.7% Iron 32.7%

*Based on a 2000 Calorie diet

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Vegetarian Casserole Recipe