Italian Garden Casserole Recipe

Publisher Photo

Italian Garden Casserole Recipe

Be the first to add a review
Publisher Photo
This casserole includes a medley of eggplant, zucchini and tomatoes.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 2 pounds eggplant, peeled
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 2 medium zucchini, sliced 1/2 inch thick
  • 5 medium tomatoes, peeled and chopped
  • 2 celery ribs, sliced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1 teaspoon salt-free seasoning blend
  • 1/2 teaspoon pepper
  • 1/2 cup grated Romano cheese
  • 1 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Cut eggplant into 1/2-in. thick slices, then cut into 1/2-in. cubes. In a nonstick skillet, saute eggplant in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini; cook 3 minutes. Add the tomatoes, celery, parsley, basil, seasoning blend and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Remove from the heat; stir in Romano cheese. Pour into greased 13-in. x 9-in. baking dish coated with cooking spray. Combine crumbs and butter; sprinkle on top.
Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 12 servings.
Originally published as Garden Casserole in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p221

Nutritional Facts

1 cup: 134 calories, 6g fat (0 saturated fat), 4mg cholesterol, 161mg sodium, 17g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

  • 2 pounds eggplant, peeled
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 2 garlic cloves, minced
  • 2 medium zucchini, sliced 1/2 inch thick
  • 5 medium tomatoes, peeled and chopped
  • 2 celery ribs, sliced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1 teaspoon salt-free seasoning blend
  • 1/2 teaspoon pepper
  • 1/2 cup grated Romano cheese
  • 1 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  1. Cut eggplant into 1/2-in. thick slices, then cut into 1/2-in. cubes. In a nonstick skillet, saute eggplant in oil until lightly browned, about 5 minutes. Add onions, garlic and zucchini; cook 3 minutes. Add the tomatoes, celery, parsley, basil, seasoning blend and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Remove from the heat; stir in Romano cheese. Pour into greased 13-in. x 9-in. baking dish coated with cooking spray. Combine crumbs and butter; sprinkle on top.
  3. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Yield: 12 servings.
Originally published as Garden Casserole in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p221

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 forItalian 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