Zucchini Potato Casserole
- 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.
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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