Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Zucchini Casserole
This Zucchini Casserole a fabulous low-carb side dish. It’s so easy to make with fresh zucchini, yellow squash and tomatoes with a light crunchy topping. Perfect to serve with any chicken or fish.
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
Calories
65
kcal
Author
Sherri Hagymas
Ingredients
1
tablespoon
coconut oil or olive oil
1
large Onion, sliced
3
Tomatoes, sliced
2
Yellow squash, sliced
2
Zucchini, sliced
¼
cup
of panko bread crumbs
¼
cup
of parmesan cheese
1
teaspoon
of Ms Dash seasoning or thyme
2
cloves
of garlic
salt and pepper to taste
Instructions
Preheat oven to 375 degrees
Grease the bottom of a 13 x 9 glass baking dish with the coconut or olive oil.
1 tablespoon coconut oil or olive oil
Place the sliced onion on the bottom of the dish.
1 large Onion, sliced
Layer the zucchini, yellow squash and tomato in 3 rows.
3 Tomatoes, sliced,
2 Yellow squash, sliced,
2 Zucchini, sliced
In a separate bowl, combine in other ingredients.
¼ cup of panko bread crumbs,
¼ cup of parmesan cheese,
1 teaspoon of Ms Dash seasoning or thyme,
2 cloves of garlic,
salt and pepper to taste
Sprinkle the panko mixture over top of the veggies.
Bake for 30 minutes.
Nutrition
Calories:
65
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
2
g
|
Cholesterol:
2
mg
|
Sodium:
71
mg
|
Potassium:
385
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
605
IU
|
Vitamin C:
24.7
mg
|
Calcium:
65
mg
|
Iron:
0.6
mg