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End-of-the-Garden Casserole Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 1 hour YIELD:8 servings

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

  • 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.

Nutritional Facts

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