ww Greek potato zucchini casserole

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Greek Potato Zucchini Casserole

 

Recipe By :Versatile Vegetarian by Weight Watchers

Serving Size : 6 Preparation Time :0:00

Categories : Versatile Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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14 ounces no salt added tomatoes -- diced

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 350o F. Spray a shallow 2-quart casserole 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.

 

SERVING PROVIDES: 1 Bread, 1 Fruit/Vegetable, 1 Protein/Milk.

 

PER SERVING: 230 Calories, 9 g Total Fat, 6 g Saturated Fat, 38 mg Cholesterol,

684 mg Sodium, 29 g Total Carbohydrate, 4 g Dietary Fiber, 9 g Protein, 256 mg

Calcium .

 

Recipe from Weight Watchers Versatile Vegetarian

 

© Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc.

Recipes Weight Watchers International, Inc., owner of the registered trademark.

 

Notes: This simple vegetable casserole is a typical dish in many Greek tavernas.

 

>from kitPAT-hanneman phannema

 

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Per Serving (excluding unknown items): 166 Calories; 6g Fat (29.3% calories from

fat); 7g Protein; 24g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 466mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

 

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

 

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