End-of-the-Garden Casserole Recipe

3 1 3
Publisher Photo

End-of-the-Garden Casserole Recipe

Read Reviews
3 1 3
Publisher Photo
The conclusion of the growing season is just the beginning of this garden-fresh hot dish from Kathy Crow of Payson, Arizona. Packed with potatoes, onions, eggplant, tomatoes, zucchini and more, there's a harvest of vitamins and minerals in every forkful. The recipe makes a lot, so you can share the bounty.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour

Ingredients

  • 1 pound medium potatoes, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1/2 pound medium onions, thinly sliced
  • 1 small eggplant, peeled and sliced
  • 1 pound medium tomatoes, sliced
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup water

Directions

Layer half of the first 10 ingredients in a 3-qt. baking dish coated with cooking spray. Repeat layers. Pour water over the top. Cover and bake at 375° for 60-75 minutes or until tender. Uncover; bake 5 minutes longer or until lightly browned. Yield: 8 servings.
Originally published as End-of-the-Garden Casserole in Light & Tasty August/September 2004, p14

Nutritional Facts

3/4 cup: 140 calories, 5g fat (3g saturated fat), 15mg cholesterol, 311mg sodium, 18g carbohydrate (0 sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 starch.

  • 1 pound medium potatoes, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 1/2 pound medium onions, thinly sliced
  • 1 small eggplant, peeled and sliced
  • 1 pound medium tomatoes, sliced
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup water
  1. Layer half of the first 10 ingredients in a 3-qt. baking dish coated with cooking spray. Repeat layers. Pour water over the top. Cover and bake at 375° for 60-75 minutes or until tender. Uncover; bake 5 minutes longer or until lightly browned. Yield: 8 servings.
Originally published as End-of-the-Garden Casserole in Light & Tasty August/September 2004, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEnd-of-the-Garden Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
craftynut62 User ID: 2026068 140165
Reviewed Dec. 9, 2009

"I would rather used a cream soup for this recipe."

Loading Image