Fish

Zucchini Italian casserole with smelt is for Side Dish.

Zucchini Italian casserole with smelt takes 30 minutes to prepare.

Zucchini Italian casserole with smelt takes 45 minutes to cook.

Zucchini Italian casserole with smelt makes 8 servings.

The ingredients for Zucchini Italian casserole with smelt are:

4 tbsp Extra Virgin Olive Oil
6 cup, sliced Zucchini
2 cup, chopped Onions, raw
0.25 cup Garlic
3 tbsp, drained Capers, canned
3.5 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
2 cup wegmans onion and mushroom pasta sauce (by JAL4828)
1 cup Chickpeas (garbanzo beans)
3 oz small frozen smelt, defrosted or tinned fish such as salmon or mackerel
1 cup Breakstone's 4% Cottage Cheese
75 grams Cheddar Cheese
4 tsp Kraft grated parmesean cheese
2 tsp Sage, ground
4 tsp Oregano, ground
1 tsp Pepper, red or cayenne
1 tsp Paprika
1 cup (1" pieces) Cauliflower, cooked

Here is how you make Zucchini Italian casserole with smelt:

Heat 1-2 tbsp olive oil on medium heat, and sautee diced onions. Then add garlic, defrosted cauliflower pieces, and a bit of each of the seasonings. Cook another 2-3 minutes, then set aside. Add more oil to pan, then brown zucchini in batches, until it just starts to soften. You want to remove some of the water so the casserole won't be too soupy-- but you can skip this step if you let the casserole chill overnight for use next day as it will thicken. Coat the baking dish ( I used a 9x5 dish about 3 inches deep and this filled it completely)- with a bit of olive oil or butter. Toss in the vegetables and add more seasoning. Then add the garbanzo beans over the top. Combine the pasta sauce with the can of diced tomatoes and the cup of whole milk cottage cheese. Toss in the defrosted smelt. Add seasonings to this if you like, particularly garlic and onion powder. Pour this over the casserole and gently combine so all the vegetables are coated. Cover the top with a thin layer of parmesean cheese, then add the thin layer of finely shredded cheddar last. Perheat the oven to 350 and cook about 30-45 minutes-- until the zucchini is soft to your preference, and the dish is hot throughout. Allow to stand 10-15 minutes before serving. Serving Size: Makes 8 servings as a generous side dishNumber of Servings: 8Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Zucchini Italian casserole with smelt is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 290.2

• Total Fat: 14.1 g
• Cholesterol: 25.7 mg
• Sodium: 1,111.5 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 6.5 g
• Protein: 12.9 g