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Italian Zucchini Casserole Recipe

MrsFelton2010
MrsFelton2010 Posts: 339 Member
edited October 2024 in Recipes
I am trying to watch my sodium and cook more meals at home and this can be either a side dish or add some chopped skinless, boneless chicken as a main course.

2 small zucchini, sliced (about 2 cups) add more zucchini if you would like
1.5 tablespoons olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
2 can (15 ounces each) diced tomatoes still in juice (undrained)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 bags Whole Grain Brown Rice- Boil In Bag
1/2 cup grated Pepper Jack Cheese (or cheese of any kind)
1 cup shredded part-skim mozzarella cheese


Directions:

Cooking directions for rice until al dente is about 6 minutes or you can follow the directions on the box of rice.

In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside.

Saute the onion and garlic in remaining oil for 1 minute then add the tomatoes, basil, oregano, and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini, rice and mushrooms.

Place in an greased 13-in. x 9-in. baking dish. Top with pepper jack cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese and bake uncovered 10 minutes longer or until cheese is melted.

Makes 8 Servings

*I ADDED 2 TSP OF SPLENDA TO CUT SOME OF THE ACIDITY* Add what you would like to taste.

Nutrition: 1 Serving - 203 Calories, 27 Carbs, 8 fat, 8 Protein, 196 Sodium

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