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Greek Vegetable Bake Recipe

"My mom got the recipe for this zucchini and green bean casserole from an authentic Greek cook years ago. The ingredients originally included olive oil, but we omitted it...and it tastes even better!" writes Angela Berry, Coon Rapids, Minnesota.

This recipe is:

Healthy

Diabetic Friendly

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Greek Vegetable Bake Recipe

Prep: 15 min. Bake: 70 min.

Yield: 6 Servings

15 70 85

Ingredients

1 pound fresh green beans, trimmed
1 pound zucchini, cut into 1/4-inch slices
3 small carrots, cut into 1/4-inch slices
1 large potato, peeled, cut into 1/4-inch slices and quartered
1 medium onion, chopped
1 celery rib, thinly sliced
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon pepper

Directions

In a 2-qt. baking dish coated with cooking spray, layer half of beans, zucchini, carrots, potato, onion and celery. Top with half of tomato sauce. Combine the seasonings and sprinkle half over tomato sauce. Repeat layers (dish will be full). Cover and bake at 350° for 70-80 minutes or until vegetables are tender. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 564 mg sodium, 18 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.

Originally published as Greek Vegetable Bake in Light & Tasty October/November 2004, p57