Summer Vegetable Casserole Recipe

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Summer Vegetable Casserole
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Ingredients:

Directions:

  1. Preheat oven to 375 degrees
  2. Lightly grease a 7x11 baking pan (or 9x13)
  3. Cut the zucchini, squash, tomatoes, and onions into thin slices
  4. Place down a layer of zucchini then a layer of squash then a sprinkle of salt, pepper, cheese and a few pats of butter
  5. Next add a layer of tomatoes and onions and then a sprinkle of salt, pepper, cheese and a few pats of butter
  6. Continue on with this until all vegetables are used up.
  7. Finish with a layer of breadcrumbs mixed with cheese
  8. Cover and bake at 375 for 30 minutes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 506.15 Kcal (2119 kJ)
Calories from fat 313.97 Kcal
% Daily Value*
Total Fat 34.89g 54%
Cholesterol 122.41mg 41%
Sodium 1291.36mg 54%
Potassium 338.42mg 7%
Total Carbs 15.33g 5%
Sugars 4.32g 17%
Dietary Fiber 1.49g 6%
Protein 32.73g 65%
Vitamin C 14.2mg 24%
Iron 1.5mg 9%
Calcium 1036.8mg 104%
Amount Per 100 g
Calories 237.82 Kcal (996 kJ)
Calories from fat 147.52 Kcal
% Daily Value*
Total Fat 16.39g 54%
Cholesterol 57.51mg 41%
Sodium 606.76mg 54%
Potassium 159.01mg 7%
Total Carbs 7.2g 5%
Sugars 2.03g 17%
Dietary Fiber 0.7g 6%
Protein 15.38g 65%
Vitamin C 6.7mg 24%
Iron 0.7mg 9%
Calcium 487.1mg 104%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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