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Squash, Tomato, And Onion Casserole

Tummy.Tucker's picture
Ingredients
  Zucchini 10 Ounce, cut into 1/2-inch-thick slices (2 Medium, About 5 Oz Each)
  Yellow straight neck squash/Crookneck squash 5 Ounce, cut into 1/2-inch-thick slices
  Tomato 1 Medium, cut into 8 slices
  Onion 4 Ounce, sliced and separated into rings (1 Medium Sized One)
  Reduced calorie margarine 8 Teaspoon (Tub)
  Parmesan cheese 1 Tablespoon, grated
  Parsley 1 Tablespoon, chopped (Fresh)
  Parsley 1 Tablespoon, chopped fresh
  Basil leaves 1⁄2 Teaspoon
  Lemon peel 1⁄2 Teaspoon, grated
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

GETTING READY
1) Preheat oven to 350°F.

MAKING
2) In a shallow 1/2 quart casserole, place a layer of slightly overlapping zucchini and yellow squash slices.
3) Then place the tomato slices and top with the onion rings.
4) Dot the vegetables evenly with margarine and sprinkle with rest of the ingredients.
5) Bake in the preheated oven for 25 to 30 minutes until the vegetables are tender.

SERVING
6) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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