Italian

Tomato-Zucchini Casserole is for Dinner.

Tomato-Zucchini Casserole takes 30 minutes to prepare.

Tomato-Zucchini Casserole takes 20 minutes to cook.

Tomato-Zucchini Casserole makes 4 servings.

The ingredients for Tomato-Zucchini Casserole are:

2 medium Zucchini (baby), sliced lengthwise
1 small onion, chopped
10 Mushrooms (medium)
6 Italian tomatoes, chopped
2/3 package of Yves Veggie Ground Round - Original
40 g shreded Mozzarella Cheese, part skim milk
1 tbsp unsalted butter
1 tbsp white flour
2/3 c. Milk, 1%
olive oil for saut?

Here is how you make Tomato-Zucchini Casserole:

Serves 41. Tomato Sauce:Saut? onions, then add mushrooms, and finally chopped tomatoes. Simmer.Add seasonings and fake beef (veggie ground round) in the last 5 minutes2. White Sauce (optional)Melt butter in a pan and add flour. Stir well to cook. Add milk slowly and whisk to avoid lumps. Season with a bit of salt and pepper. Cook until thickened.3. Steam the zucchini slicesIn a lightly oiled baking dish, place a layer of zuke slices and a bit of the white sauce. Alternate until you have 2 or 3 layers, depending on your zuke quantity.Spoon the tomato sauce on top of the zuke layers. Top with shredded mozzarella cheese.Bake at 400 deg F for 15-20 minutes.Number of Servings: 4Recipe submitted by SparkPeople user SAUMON.

The nutritional information for Tomato-Zucchini Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 180.2

• Total Fat: 7.0 g
• Cholesterol: 15.7 mg
• Sodium: 346.8 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 3.8 g
• Protein: 16.5 g

Tomato-Zucchini Casserole is Italian cuisine.

The dietary needs meet for Tomato-Zucchini Casserole is Low Carb