Vegetarian

Zucchini and Potato Casserole takes several minutes to prepare.

Zucchini and Potato Casserole takes 30 minutes to cook.

Zucchini and Potato Casserole makes 6 servings.

The ingredients for Zucchini and Potato Casserole are:

2 Yukon gold potatoes, sliced
3 medium zucchini, sliced thick on angle
2 Tbsp corn oil
1 cup spaghetti sauce
garlic powder
seasoned salt
pepper
1 cup fresh grated Parmesan

Here is how you make Zucchini and Potato Casserole:

Slice potato and zucchini into 3/8 in thick. Put 1 Tbsp oil in fry pan and add potatoes. Season with garlic powder, seasoned salt and pepper. Fry until lightly golden and partially tender. Drain and set aside. Repeat, using 1 Tbsp oil and zucchini, garlic powder, salt & pepper. Drain. Spray an 11 x 7 baking dish with Pam. Add 1/4 cup sauce into bottom and spread around. top with half of potatoes, then half of zucchini, then 1/3 of the cheese. Repeat with half remaining sauce, potatoes, zucchini, cheese. Top with sauce and sprinkle with remaining cheese. cover lightly with non-stick foil and bake 30-40 min at 350. Cool slightly and serve as dinner or a side.Number of Servings: 6Recipe submitted by SparkPeople user ELLENT124.

The nutritional information for Zucchini and Potato Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 212.6

• Total Fat: 8.2 g
• Cholesterol: 7.2 mg
• Sodium: 335.4 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 4.5 g
• Protein: 7.7 g