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Fish, Zucchini And Oregano Casserole

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Ingredients

Adjust Servings:

	olive oil flavored cooking spray
	1 brown onion, halved, thinly sliced
	350 g orange sweet potatoes, peeled, cut into 2cm pieces
	2 small zucchini, cut into 1cm pieces
	200 g broccoli, trimmed, cut into florets
	1 small eggplant, diced
	800 g diced tomatoes
	1/3 cup fresh oregano leaves
	500 g white fish fillets, cut into large pieces
	1 small white breadstick, sliced, toasted

Nutritional information

333

Calories

29 g

Calories From Fat

3.3 g

Total Fat

0.7 g

Saturated Fat

83.8 mg

Cholesterol

599.2 mg

Sodium

50.8 g

Carbs

15.5 g

Dietary Fiber

17.7 g

Sugars

30.4 g

Protein

691g

Serving Size

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Fish, Zucchini And Oregano Casserole

Name: Fish, Zucchini And Oregano Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 350; : 2; : 200; : 1; : 800; : 1/3; : 500; : 1

Features:

Cuisine:

American

something different in a casserole

55 min
Serves 4
Easy

Ingredients

Directions

Fish, Zucchini and Oregano Casserole, something different in a casserole, something different in a casserole

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Steps

1 Done	Heat a Heavy-Based Saucepan Over Medium Heat. Lightly Spray With Oil. Add Onion and Cook, Stirring, For 2 Minutes or Until Golden.
2 Done	Add Sweet Potato. Cook, Stirring, For 3 Minutes. Add Zucchini, Broccoli, Eggplant, Tomatoes and 1/4 Cup Oregano. Bring to Boil.
3 Done	Reduce Heat to Low. Cover and Cook For 8 to 10 Minutes or Until Sweet Potato Is Tender. Stir in Fish. Simmer, Uncovered, For 4 to 5 Minutes or Until Fish Is Cooked Through.
4 Done	Sprinkle With Remaining Oregano. Serve Casserole With Toasted Bread.