Zucchini Casserole With Tomatoes and Peppers

Sliced Zucchini
Sliced Zucchini. Diana Rattray
Ratings (4)
  • Total: 70 mins
  • Prep: 15 mins
  • Cook: 55 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
155 Calories
10g Fat
9g Carbs
8g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 155
% Daily Value*
Total Fat 10g 13%
Saturated Fat 5g 27%
Cholesterol 28mg 9%
Sodium 243mg 11%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 9%
Protein 8g
Calcium 226mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This combination of sliced zucchini, peppers, and tomatoes is topped with shredded cheddar cheese and baked to perfection.

Ingredients

  • 2 medium zucchini, unpeeled, sliced in 1/4-inch slices
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 2 tomatoes, sliced
  • salt and pepper, to taste
  • garlic powder, to taste
  • basil and oregano, about 1/4 teaspoon each
  • 6 ounces shredded Cheddar cheese

Steps to Make It

  1. Gather the ingredients.
  2. Preheat the oven to 350 F. Butter a 2-quart casserole.
  3. Arrange zucchini slices in casserole. Top with onion slices, green and red pepper slices, tomato slices, then sprinkle with herbs.
  4. Sprinkle the shredded cheese over all.
  5. Bake for 50 to 60 minutes. 

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