Side Dish

Eggplant, Squash Zucchini Casserole is for Side Dish.

Eggplant, Squash Zucchini Casserole takes 60 minutes to prepare.

Eggplant, Squash Zucchini Casserole takes 90 minutes to cook.

Eggplant, Squash Zucchini Casserole makes 16 servings.

The ingredients for Eggplant, Squash Zucchini Casserole are:

6.25 Cups Yellow Squash Peeled
chopped Approx. 3 med.
5 Cups Zucchini peeled & Chopped
6 Cups Eggplant peeled & Chopped
2 Cups Onions chopped
3 cloves garlic, minced
6 Roma Tomatoes (Large) Diced Use Juice and all

Garlic Powder
Olive Oil Non-Fat Cooking Spray
Pepper

Here is how you make Eggplant, Squash Zucchini Casserole:

Preheat Oven to 350 degrees. Line a roasting pan with Parchment paper. It makes for easy clean up. Once vegetables are peeled and chopped to your desired size dump the eggplant/squash zucchini mixture into the roasting pan. Spray with Non-Fat cooking spray. Sprinkle garlic powder and pepper over mixture. Stir the mixture. Add Onions and minced garlic stir the mixture. Once again spray the mixture with the Non-Fat cooking spray and sprinkle with garlic powder and pepper and stir well. Add the diced tomatoes and cheese Mix very well. For good measure sprinkle once again with garlic powder and stir well.Bake for 90 Minutes.Serving Size: Makes 16 1-Cup servingsNumber of Servings: 16Recipe submitted by SparkPeople user SUSIEMT.

The nutritional information for Eggplant, Squash Zucchini Casserole is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 102.0

• Total Fat: 4.6 g
• Cholesterol: 16.7 mg
• Sodium: 215.8 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 3.3 g
• Protein: 4.8 g