Versatile Vegetarian

[Guest guest]

* Exported from MasterCook *

 

Greek Potato-Zucchini Casserole

 

Recipe By :Versatile Vegetarian - Weight Watchers

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 14 oz can diced tomatoes (no salt added)

1/4 cup minced dill

2 tablespoons chopped flat-leaf parsley

2 garlic cloves -- minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 small all-purpose potatoes -- peeled and sliced

2 medium zucchini -- sliced lengthwise

2 green bell peppers -- seeded and sliced

2 onions -- sliced

1 cup crumbled feta cheese

 

Preheat the oven to 350F. Spray a shallow 2-quart casserole dish with nonstick

cooking spray. In a small bowl, combine the tomatoes, dill, parsley, garlic,

salt, and pepper. In the casserole, layer half of the potatoes, zucchini, bell

peppers, onions, and the tomato mixture; repeat the layers.

Bake, covered with foil, until the vegetables are cooked through and soft, 1

1/4-1 1/2 hours. Sprinkle with the cheese; bake, uncovered, until the cheese is

melted, about 15 minutes. Cover loosely with foil and let stand 10 minutes

before serving.

 

 

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Per serving: 166 Calories (kcal); 6g Total Fat; (29% calories from fat); 7g

Protein; 24g Carbohydrate; 22mg Cholesterol; 466mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0