Side Dish

Eggplant, Squash and Zucchini Casserole is for Side Dish.

Eggplant, Squash and Zucchini Casserole takes 25 minutes to prepare.

Eggplant, Squash and Zucchini Casserole takes 30 minutes to cook.

Eggplant, Squash and Zucchini Casserole makes 6 servings.

The ingredients for Eggplant, Squash and Zucchini Casserole are:

1.5 Yellow Squash, cut into 1/2" slices
1 Medium Zucchini, cut into 1/2" slices
.5 Medium Eggplant, cut into 1" cubes
.5 Medium Yellow Onion, chopped
2 cloves of Garlic, minced
1 10oz can of Rotel (or any other diced tomatoes with chilies)
.5 cup Canned Diced Tomatoes
.5 cup grated Parmesan cheese
.5 cup shredded 2% Mexican Blend cheese

Butter-Flavored Non-Fat Cooking Spray
Garlic Salt
Pepper

Here is how you make Eggplant, Squash and Zucchini Casserole:

I cooked this in a toaster oven. Preheat oven to 400. Line a baking dish with foil and spray with cooking spray to prevent sticking (and SUPER easy clean up!). Heat large nonstick skillet over medium heat. When skillet is hot, coat with cooking spray. Add onions and garlic. Sautee until soft. Add Rotel, diced tomatoes, eggplant, squash, and zucchini to pan. Sprinkle with garlic salt and pepper to taste. Sautee for 5 minutes. Layer the eggplant/squash mixture and Parmesan, alternating until eggplant mixture is gone. Top with remaining Parmesan (if any) and the Mexican blend cheese. Bake for 20 minutes (or until veggies are cooked to desired doneness).Makes 6 servings.

The nutritional information for Eggplant, Squash and Zucchini Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 89.7

• Total Fat: 4.1 g
• Cholesterol: 11.7 mg
• Sodium: 299.1 mg
• Total Carbs: 6.6 g
• Dietary Fiber: 1.9 g
• Protein: 7.0 g

The dietary needs meet for Eggplant, Squash and Zucchini Casserole is Low Carb