Zucchini Potato Casserole - 20 Dishes
Depositphotos 25415713 original 2 Zucchini Potato Casserole

Zucchini Potato Casserole

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Prep Time: 15 minutes
Cook Time: 1 hour 22 minutes
Total Time: 1 hour 37 minutes
Servings: 6 people
Calories: 148kcal

Ingredients:

  • 2 tbsp butter
  • 2 c onions chopped
  • 1 yukon gold potatoes sliced
  • 1 zucchini sliced
  • 4 tomatoes plum, sliced
  • 1.5 tsp sea salt
  • .75 tsp ground black pepper
  • 2 tbsp butter melted
  • .33 c parmesan cheese grated

Instructions:

  • Preheat oven to 375°. Melt 2 Tbsp. butter in a medium skillet over medium heat; add onions, and sauté 10 to 12 minutes or until tender and onions begin to caramelize.
  • Spoon onions into a 10-inch quiche dish coated with cooking spray. Toss together potatoes and next 4 ingredients. Arrange potatoes, zucchini, and tomatoes in a single layer over onions, alternating and overlapping slightly. Drizzle with 2 Tbsp. melted butter. Cover with aluminum foil.
  • Bake at 375° for 30 minutes. Remove foil, and sprinkle with cheese. Bake 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition

Calories: 148kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 749mg | Potassium: 474mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1030IU | Vitamin C: 24.3mg | Calcium: 99mg | Iron: 1.4mg
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