Italian

Italian Summer Vegetable Casserole is for Dinner.

Italian Summer Vegetable Casserole takes several minutes to prepare.

Italian Summer Vegetable Casserole takes several minutes to cook.

Italian Summer Vegetable Casserole makes 2 servings.

The ingredients for Italian Summer Vegetable Casserole are:

2 cups sliced zucchini
2 cups sliced yellow squash
1 cup chopped onion
1 1/2 cups sliced fresh mushrooms
1 large tomato, diced
1 1/2 tsp minced garlic
1/2 cup shredded part skim mozzarella cheese
1 cup Healthy Choice tomato basil soup
2 tbsp olive oil
sea salt
ground black or mixed pepper
oregano
fennel seed

Here is how you make Italian Summer Vegetable Casserole:

Warm olive oil in a frying pan over medium heat. Add onions first, as they take longer to cook. After 2-3 minutes, add squash, zucchini, and garlic. Add the mushrooms and the tomato after another 1-2 minutes. Add all of the spices immediately afterward. Cook for another 5-6 minutes, or until vegetables are soft but still colorful.Layer vegetables in an over-safe dish. Add tomato soup, and bake on 350 for about 15-20 minutes, or until the casserole is bubbling. (It should not take long since the vegetables will already be hot.) Add cheese and bake for another 5-6 minutes, until cheese is melted.Serving Size: Makes 2 serving of approx. 1 1/2 cups each.Number of Servings: 2Recipe submitted by SparkPeople user LADYKNIGHTSHADE.

The nutritional information for Italian Summer Vegetable Casserole is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 371.8

• Total Fat: 21.0 g
• Cholesterol: 15.3 mg
• Sodium: 1,450.9 mg
• Total Carbs: 37.0 g
• Dietary Fiber: 11.2 g
• Protein: 15.1 g

Italian Summer Vegetable Casserole is Italian cuisine.

The dietary needs meet for Italian Summer Vegetable Casserole is Vegetarian