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Italian Vegetable Casserole

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Ingredients

Adjust Servings:
2 zucchini, sliced 1/2 inch thick
2 yellow squash, sliced 1/2 inch thick
2 onions, diced
2 tablespoons butter
1 garlic clove, chopped fine
1/4 teaspoon oregano
1 (8 ounce) can tomato sauce
3 ounces mozzarella cheese, grated

Nutritional information

123.3
Calories
67 g
Calories From Fat
7.5 g
Total Fat
4.4 g
Saturated Fat
21.4 mg
Cholesterol
334.5 mg
Sodium
10 g
Carbs
2.5 g
Dietary Fiber
6.6 g
Sugars
5.7 g
Protein
224g
Serving Size

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Italian Vegetable Casserole

Features:
    Cuisine:

    I thought this was good very similar to Ratatouille which I make but I do not bake mine with cheese which I liked. I think next time I may play around with seasoning I don't think I added enough garlic. Thanks for a great recipe. I made this for PAC 2011.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Italian Vegetable Casserole, One of my favorite ways to cook zucchini I got this from the Fort Worth Star Telegram Food section a long time ago , I thought this was good very similar to Ratatouille which I make but I do not bake mine with cheese which I liked I think next time I may play around with seasoning I don’t think I added enough garlic Thanks for a great recipe I made this for PAC 2011 , One of my favorite ways to cook zucchini I got this from the Fort Worth Star Telegram Food section a long time ago


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F. Saute Zucchini, Yellow Squash and Onion With the Butter and Garlic.

    2
    Done

    Add Oregano and Tomato Sauce.

    3
    Done

    Simmer For 5 - 7 Minutes.

    4
    Done

    Place in a Casserole Dish and Sprinkle With Cheese.

    5
    Done

    Bake For 30 Minutes.

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