Zucchini Bake

Zucchini Bake

17
MINLEE 0

"Colorful vegetable casserole that is very different but tasty. Also extremely healthy. If you don't have any egg substitute on hand, you can use one egg in its place."

Ingredients

{{adjustedServings}} servings 94 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Coat an 8x12 inch glass baking dish with vegetable cooking spray.
  3. In a medium size frying pan saute onion in oil until tender.
  4. In a medium size mixing bowl combine onion, zucchini, oats, mozzarella cheese, egg, basil or oregano, and pepper. Mix well. Spread mixture into the greased 8x12 inch baking pan. Spread tomato sauce evenly over the top. Bake in the preheated oven for 30 minutes or until heated through.
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Reviews

17
  1. 21 Ratings

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Because I like a lot of spices, I added 3/4 tsp basil, oregano and garlic, and used salsa insetad of tomato sauce. Turned out awesome! I couldn't stop eating it. Will make again.

I added grated carrots to give it some colour (It's NOT colorful as stated) and I noticed that it would be bland had I followed the recipe, so I added parmesan cheese, salt, onion powder, garlic...

This was terrible. It had virtually no flavor at all. Maybe next time, I'll try adding a lb of sausage, but that's if I can convince my husband to let me make it again.