Tomato-zucchini Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Casseroles, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 1/2 | t | Chili powder |
| 1 | T | Parsley flakes |
| 1/2 | t | Garlic powder |
| 1/2 | t | Onion powder |
| 1/8 | t | Salt |
| 1/8 | t | Black pepper, ground |
| 3 | c | Zucchini, thinly slicedfresh |
| 1 | lb | Tomatoes, freshsliced |
| 1/4 | c | Bread crumbs, whitefresh |
| 1 | T | Vegetable oil |
INSTRUCTIONS
Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.~
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Nutrition (calculated from recipe ingredients)
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Calories: 37
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 0mg
Sodium: 90.3mg
Potassium: 33.5mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g