Italian Style Vegetable Casserole Recipes

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

Ingredients

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 STYLE VEGETABLES

Italian Style Vegetables image

Make and share this Italian Style Vegetables recipe from Food.com.

Provided by Lavender Lynn

Categories Vegetable

Time 30m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons oil
4 garlic cloves, minced
1 onion, chopped
1 zucchini, sliced
1 (10 ounce) package Italian cut green beans, thawed
1 (14 ounce) can Italian tomatoes, drained & chopped
1 tablespoon italian seasoning
1 (3 ounce) .can ripe olives, sliced

Steps:

When oil is hot in wok, stir fry onion, garlic and zucchini 2 minutes or until desired texture. Add green beans, continue until hot, add tomatoes and seasoning and olives, cook until heated through. Serve.

ITALIAN VEGGIE BAKE

Italian Veggie Bake image

This better-for-you baked veggie casserole gets big flavor from Italian dressing and Parmesan cheese.

Provided by My Food and Family

Categories Herbs

Time 1h15m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 9

Ingredients

1/3 cup KRAFT Tuscan House Italian Dressing
1 large onion, chopped
1 small eggplant, cubed
1 pkg. (8 oz.) sliced fresh mushrooms
1 zucchini, chopped
1 large red pepper, chopped
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese
1 Tbsp. chopped fresh parsley

Steps:

Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
Heat oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
Bake 25 to 30 min. or until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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

Ingredients

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

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

Ingredients

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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