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Stove Top Casserole

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  Zucchini 4 Cup (64 tbs), sliced
  Vegetable oil 3 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Ground pepper To Taste
  Salt To Taste
  Canned spaghetti sauce 16 Ounce, heated (1 Can)
  Mozzarella cheese 3⁄4 Pound, thinly sliced
  Oregano 1 Teaspoon, crushed
  Basil 1⁄4 Teaspoon

In large teflon skillet saute zucchini slices 1 cup at a time, in 1 tablespoon oil, with garlic.
Cook until almost tender and a little brown; drain on paper towels.
Pour off any excess oil; then layer hot zucchini in skillet, seasoning lightly with salt and pepper, and spreading each layer with Some of the hot spaghetti sauce and sliced mozzarella cheese.
Cover top layer with cheese and sprinkle with herbs.
Cover and cook very slowly until mixture is just bubbly and cheese is melted.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1699 Calories from Fat 1115

% Daily Value*

Total Fat 126 g194.1%

Saturated Fat 50.9 g254.6%

Trans Fat 0 g

Cholesterol 268.8 mg89.6%

Sodium 3845.5 mg160.2%

Total Carbohydrates 58 g19.2%

Dietary Fiber 12.9 g51.6%

Sugars 31.6 g

Protein 90 g179.9%

Vitamin A 110.1% Vitamin C 198.6%

Calcium 194.4% Iron 46.3%

*Based on a 2000 Calorie diet

Stove Top Casserole Recipe