Beef / Pork

Roasted Zucchini, Eggplant and Tomato Casserole is for Dinner.

Roasted Zucchini, Eggplant and Tomato Casserole takes 15 minutes to prepare.

Roasted Zucchini, Eggplant and Tomato Casserole takes 40 minutes to cook.

Roasted Zucchini, Eggplant and Tomato Casserole makes 8 servings.

The ingredients for Roasted Zucchini, Eggplant and Tomato Casserole are:

1 med. zucchini
1/2 red onion
3 cloves garlic minced
1 tsp salt
12 oz tomato sauce
1/4 cup shredded cheese
1 large or 3 small eggplant
3 plum size tomatoes
1/4 ground beef or protein substitute
4 sprigs thyme

Here is how you make Roasted Zucchini, Eggplant and Tomato Casserole:

Preheat over to 400Rough chop veggies into 1/2 in chunks.Place zucchini, eggplant and 1/2 the chopped onion into a casserole dish. Drizzle with the olive oil, sprinkle on the salt, and mix to coat the vegetables.. Place in ovenIn a large frying pan, crumble and brown the ground beef. ( You can substituteTVP (textured vegetable protein) to make a vegetarian dish if you prefer. Add garlic and the rest of the onion and mix well, Let it cook until the onion softens. Add the chopped tomatoes, tomato sauce, and thyme leaves. Mix well. Remove the casserole from the oven, and pour the mixture from the fying pan over the vegetables in the casserole. Sprinkle the cheese over the top and return to the oven. Cook for 25 minutes more. Remove from oven and let it sit for 2-3 minutes before serving. Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user SHIRLEYLEWIS6.

The nutritional information for Roasted Zucchini, Eggplant and Tomato Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 97.7

• Total Fat: 6.0 g
• Cholesterol: 1.9 mg
• Sodium: 486.8 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 1.6 g
• Protein: 5.1 g

The dietary needs meet for Roasted Zucchini, Eggplant and Tomato Casserole is Low Fat