Italian Style Vegetable Casserole Recipes

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ITALIAN STYLE VEGETABLE CASSEROLE



Italian Style Vegetable Casserole image

Italian Style Vegetable Casserole

Provided by Jane Kaylie

Categories     Casseroles

Time 45m

Number Of Ingredients 11

2 zucchini sliced ½ " thick
2 yellow squash sliced ½" thick
2 onion dice
1 Tbsp butter or margarine
1 Tbsp garlic finely chopped
1/4 tsp dried oregano
8 oz low sodium tomato sauce
3 oz mozzarella cheese grated
1 oz olives
1 oz dice potatoes
1 oz kidney beans

Steps:

  • 1. Preheat oven to 350F.
  • 2. Sautй zucchini, yellow squash and onion with butter and garlic.
  • 3. Add oregano and tomato sauce; simmer for 5-7 minutes.
  • 4. Place in a casserole dish and sprinkle cheese on top.
  • 5. Bake 30 minutes

ITALIAN VEGETABLE CASSEROLE



Italian Vegetable Casserole image

One of my favorite ways to cook zucchini. I got this from the Fort Worth Star Telegram Food section a long time ago.

Provided by Dona England

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

2 zucchini, sliced 1/2 inch thick
2 yellow squash, sliced 1/2 inch thick
2 onions, diced
2 tablespoons butter
1 garlic clove, chopped fine
1/4 teaspoon oregano
1 (8 ounce) can tomato sauce
3 ounces mozzarella cheese, grated

Steps:

  • Preheat oven to 350 degrees F. Saute zucchini, yellow squash and onion with the butter and garlic.
  • Add oregano and tomato sauce.
  • Simmer for 5 - 7 minutes.
  • Place in a casserole dish and sprinkle with cheese.
  • Bake for 30 minutes.

Nutrition Facts : Calories 123.3, Fat 7.5, SaturatedFat 4.4, Cholesterol 21.4, Sodium 334.5, Carbohydrate 10, Fiber 2.5, Sugar 6.6, Protein 5.7

ITALIAN VEGETABLE CASSEROLE



Italian Vegetable Casserole image

Make and share this Italian Vegetable Casserole recipe from Food.com.

Provided by Teena03

Categories     Low Protein

Time 35m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 8

1 eggplant, sliced
1 red bell pepper, sliced in rings
1 onion, sliced
16 ounces mushrooms, sliced
2 zucchini, sliced
2 tablespoons olive oil
3 cups spaghetti sauce
1 cup fresh mozzarella cheese, shredded

Steps:

  • Brush vegetables with olive oil. Grill or pan fry until soft. Spray a 9 X 13 baking dish with non-stick vegetable oil spray. Spoon enough sauce in bottom to cover. Layer vegetables. Add sauce every couple of layers. Finish with sauce and then cheese. Bake at 400 until hot and cheese is browned. Servings and Cook Time estimated.

Nutrition Facts : Calories 158.2, Fat 8.3, SaturatedFat 2.7, Cholesterol 12, Sodium 293.7, Carbohydrate 15.7, Fiber 4.8, Sugar 9.3, Protein 7.2

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