Zucchini and Pepper Casserole
This zucchini and pepper casserole is perfect for potlucks! It's made with fresh zucchini, diced red peppers, and tomato sauce. It's then covered with mozzarella cheese and baked in the oven until the cheese is bubbly. It is then sprinkled with fresh parsley.
Servings: 8 servings
Calories: 157kcal
Equipment
Ingredients
- 4 zucchini medium sized, sliced ¼ inch thick
- 3 tablespoon butter
- 1 onion sliced thin
- 1 red pepper diced
- 1 teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon salt
- 1 8 ounce can tomato sauce
- 2 cups shredded cheese
- parsley chopped, for garnish
Instructions
- Preheat oven to 350° F.
- In a large skillet, melt the butter and add in the sliced onions and diced red peppers.
- Add in the sliced zucchini and sprinkle with the onion powder, salt, and oregano.
- Stir the veggies in the skillet and add in the tomato sauce.
- Stir occasionally and heat in a skillet for about 5 minutes on medium-low heat.
- Lightly spray a 13x9 dish and spoon the mixture evenly into the dish.
- Sprinkle the dish with the 2 cups of shredded mozzarella cheese.
- Bake in the preheated oven for about 30 minutes, or until the cheese is browned and bubbly.
- Take out of the oven, and sprinkle with fresh chopped parsley.
- Serve.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 8g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 442mg | Potassium: 429mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1123IU | Vitamin C: 40mg | Calcium: 170mg | Iron: 1mg
