| Tomato, Squash and
Onion Casserole
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| Servings: 8 Category: Side Dish |
(139 ratings) |
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Nutrition
Information:
Calories:
56
Protein:
2g
Carbs:
9 g
Fat:
2 g
Saturated Fat:
0 g
Sodium:
301 mg
Fiber:
3 g
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Ingredients - 1 Tbsp olive oil
- 2 tsp minced garlic
- 3 small onions, sliced
- 1 tsp salt
- 1/2 tsp freshly-ground pepper
- 1 Tbsp each fresh thyme, oregano and basil (or 1 tsp each, dried)
- 1 medium zucchini, washed, cut into thin slices (about 1/2 pound)
- 1 medium yellow squash, washed, cut into thin slices (about 1/2 pound)
- 6 fresh plum tomatoes, cut into medium slices
Instructions - Preheat oven to 400 F.
- Saute onions and garlic in 1 Tbsp oil over medium heat, until onions are tender and browned. Place in oven-proof dish and season with half the salt, pepper and herbs.
- Arrange zucchini on top of onions, then place a layer of yellow squash next with a layer of tomatoes. Sprinkle with rest of herbs, salt, and pepper.
- Bake, covered, for 25-30 minutes at 400 F. Serving Size: 1 cup.
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