Italian

Zucchini Garden Casserole is for Dinner.

Zucchini Garden Casserole takes 15 minutes to prepare.

Zucchini Garden Casserole takes 15 minutes to cook.

Zucchini Garden Casserole makes 6 servings.

The ingredients for Zucchini Garden Casserole are:

Zucchini, 7 baby size
Tomato, 4 sliced, or you can blanch to remove skins
Spinach, 1 cup canned, cooked, or thawed frozen
Eggs, 9 large
Provolone Cheese, 2 cups grated
Garlic, 5 tsp.
Butter, 4 pats

Here is how you make Zucchini Garden Casserole:

Bake in a 9"x12" glass dishMakes 6 servingsSaute zucchini in the butter until tender. Drain excess liquid. Spread cooked and drained zucchini evenly into a baking dish that has been prepared with cooking spray.Spread garlic evenly over the layer of zucchini.Thoroughly beat eggs in a 2 cup measuring pitcher and pour evenly over the zucchini.Add a layer of tomato slices or if blanched distribute tomato over the egg and do likewise with the spinach.Cover with aluminum foil and bake in preheated 375 degree oven for about 10 minutes. Remove from oven before the egg is firmly set. It should still be a little jiggly.Add the cheese and return to the oven until the cheese has melted and starts to turn golden.Number of Servings: 6Recipe submitted by SparkPeople user THEREALLALA.

The nutritional information for Zucchini Garden Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 317.4

• Total Fat: 22.4 g
• Cholesterol: 356.3 mg
• Sodium: 515.1 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 1.7 g
• Protein: 22.7 g

Zucchini Garden Casserole is Italian cuisine.

The dietary needs meet for Zucchini Garden Casserole is Low Carb