Italian Style Vegetable Casserole Recipes

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ITALIAN VEGETABLE CASSEROLE



Italian Vegetable Casserole image

One of my favorite ways to cook zucchini. I got this from the Fort Worth Star Telegram Food section a long time ago.

Provided by Dona England

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 350 degrees F. Saute zucchini, yellow squash and onion with the butter and garlic.
  • Add oregano and tomato sauce.
  • Simmer for 5 - 7 minutes.
  • Place in a casserole dish and sprinkle with cheese.
  • Bake for 30 minutes.

Nutrition Facts : Calories 123.3, Fat 7.5, SaturatedFat 4.4, Cholesterol 21.4, Sodium 334.5, Carbohydrate 10, Fiber 2.5, Sugar 6.6, Protein 5.7

ITALIAN VEGETABLE CASSEROLE



Italian Vegetable Casserole image

Make and share this Italian Vegetable Casserole recipe from Food.com.

Provided by Teena03

Categories     Low Protein

Time 35m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 8

1 eggplant, sliced
1 red bell pepper, sliced in rings
1 onion, sliced
16 ounces mushrooms, sliced
2 zucchini, sliced
2 tablespoons olive oil
3 cups spaghetti sauce
1 cup fresh mozzarella cheese, shredded

Steps:

  • Brush vegetables with olive oil. Grill or pan fry until soft. Spray a 9 X 13 baking dish with non-stick vegetable oil spray. Spoon enough sauce in bottom to cover. Layer vegetables. Add sauce every couple of layers. Finish with sauce and then cheese. Bake at 400 until hot and cheese is browned. Servings and Cook Time estimated.

Nutrition Facts : Calories 158.2, Fat 8.3, SaturatedFat 2.7, Cholesterol 12, Sodium 293.7, Carbohydrate 15.7, Fiber 4.8, Sugar 9.3, Protein 7.2

ITALIAN CASSEROLE



Italian Casserole image

This was a recipe of my Aunt Ethel's -- egg noodles in a tomato, ground beef sauce. She said, 'It is so good, don't change a thing!' And she was right.

Provided by Norma

Categories     World Cuisine Recipes     European     Italian

Time 3h40m

Yield 4

Number Of Ingredients 10

¾ pound lean ground beef
1 onion, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
1 (6 ounce) can tomato paste
1 teaspoon salt
1 tablespoon dried parsley
½ teaspoon garlic salt
black pepper to taste
8 ounces wide egg noodles
1 (12 ounce) package process sharp cheddar cheese singles

Steps:

  • In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 739.5 calories, Carbohydrate 62.1 g, Cholesterol 164.4 mg, Fat 39 g, Fiber 5.9 g, Protein 41.2 g, SaturatedFat 19.7 g, Sodium 2572 mg, Sugar 15.7 g

ITALIAN VEGGIE BAKE



Italian Veggie Bake image

This better-for-you baked veggie casserole gets big flavor from Italian dressing and Parmesan cheese.

Provided by My Food and Family

Categories     Herbs

Time 1h15m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 9

1/3 cup KRAFT Tuscan House Italian Dressing
1 large onion, chopped
1 small eggplant, cubed
1 pkg. (8 oz.) sliced fresh mushrooms
1 zucchini, chopped
1 large red pepper, chopped
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese
1 Tbsp. chopped fresh parsley

Steps:

  • Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
  • Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
  • Heat oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
  • Bake 25 to 30 min. or until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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