Zucchini and Squash Casserole
Ingredients List
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2 medium yellow squash, sliced into long thin layers
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2 large zucchini, sliced into long thin layers
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1 Vidalia onion, thinly sliced
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2 large tomatoes, sliced
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2 cups grated Romano cheese
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½ cup butter
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salt and pepper to taste
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease a 7x11-inch casserole dish.
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Arrange the sliced squash, zucchini, onions, and tomatoes in the dish, layering them with cheese and small chunks of butter between the veggie layers. Season with salt and pepper to taste. Continue layering until all the vegetables are used. Top with the remaining butter and cheese.
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Cover the dish and bake in the preheated oven for 20-30 minutes, or until the vegetables reach your desired tenderness and the cheese is melted and bubbly.
Chef’s Tip
Consider placing a baking sheet underneath the casserole dish while it bakes, as it may bubble over during cooking.
Nutritional Information (per serving)
| 407 | Calories |
| 32g | Fat |
| 15g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 407 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 20g | 100% |
| Cholesterol 98mg | 33% |
| Sodium 721mg | 31% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 4g | 16% |
| Total Sugars 5g | |
| Protein 19g | 37% |
| Vitamin C 41mg | 45% |
| Calcium 563mg | 43% |
| Iron 2mg | 8% |
| Potassium 782mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5