Summer Vegetable Casserole Recipe

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Summer Vegetable Casserole
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  1. Combine brown sugar, salt, and pepper. Set aside.
  2. Place rice in bottom of a lightly greased 13- x 9- x 2-inch baking dish. Layer eggplant, onion, squash, zucchini, green pepper, and tomato in baking dish; sprinkle brown sugar mixture over each layer. Dot with butter. Cover tightly, and bake at 350° for 1 1/2 hours or until rice and vegetables are tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 104.63 Kcal (438 kJ)
Calories from fat 21.61 Kcal
% Daily Value*
Total Fat 2.4g 4%
Cholesterol 6.11mg 2%
Sodium 471mg 20%
Potassium 274.9mg 6%
Total Carbs 19.64g 7%
Sugars 9.19g 37%
Dietary Fiber 2.53g 10%
Protein 1.96g 4%
Vitamin C 21.3mg 36%
Iron 0.5mg 3%
Calcium 20.5mg 2%
Amount Per 100 g
Calories 76.76 Kcal (321 kJ)
Calories from fat 15.86 Kcal
% Daily Value*
Total Fat 1.76g 4%
Cholesterol 4.48mg 2%
Sodium 345.55mg 20%
Potassium 201.68mg 6%
Total Carbs 14.41g 7%
Sugars 6.74g 37%
Dietary Fiber 1.85g 10%
Protein 1.44g 4%
Vitamin C 15.6mg 36%
Iron 0.4mg 3%
Calcium 15mg 2%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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