Italian

Eggplant Zucchini Casserole is for Dinner.

Eggplant Zucchini Casserole takes 20 minutes to prepare.

Eggplant Zucchini Casserole takes 45 minutes to cook.

Eggplant Zucchini Casserole makes 6 servings.

The ingredients for Eggplant Zucchini Casserole are:

1 lb extra lean ground meat
1 medium eggplant sliced & unpeeled
1 large zucchini sliced & unpeeled
3 cups Hunts Traditional Spaghetti Sauce
2 cups Kraft Fat Free Mozzarella Cheese

Here is how you make Eggplant Zucchini Casserole:

1) Brown ground meat and set aside.2) Add 1 cup spaghetti sauce to a 9x13 oven proof casserole dish and spread over the bottom evenly.3) Add eggplant slices (doesn't matter if they overlap).4) Spread half of the browned ground meat over eggplant.5) Spread another cup of spaghetti sauce over meat.6) Sprinkle 1 cup of the mozzarella cheese over spaghetti sauce.7) Lay zucchini slices on top of the cheese.8) Spread remaining meat over the zucchini slices.9) Spread remaining spaghetti sauce over meat.Cover with foil and bake for 35-40 minutes at 350 degrees or until eggplant is tender. Top with remaining mozzarella cheese and bake uncovered until cheese is melted.Makes 6 large servings (approx. 1 1/2 cups each)Number of Servings: 6Recipe submitted by SparkPeople user DKLOWE.

The nutritional information for Eggplant Zucchini Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 324.8

• Total Fat: 13.5 g
• Cholesterol: 58.6 mg
• Sodium: 1,096.7 mg
• Total Carbs: 24.4 g
• Dietary Fiber: 5.7 g
• Protein: 27.9 g

Eggplant Zucchini Casserole is Italian cuisine.