Vegetarian Casserole Recipe
Summary
Difficulty LevelMediumHealth IndexJust Enjoy
Ingredients
| 2 teaspoons olive or vegetable oil | ||
| Onion | 1/4 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), minced | |
| Zucchini | 2 Cup (16 tbs), thinly sliced | |
| Crushed tomatoes | 1 Cup (16 tbs), canned | |
| 4 ounces drained canned small red beans | ||
| Oregano leaves | 1/4 Teaspoon | |
| Provolone cheese | 2 Ounce, shredded | |
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
Preheat oven to 350°F.
In 10-inch skillet heat oil; add onion and garlic and saute until onion is softened.
Add zucchini and cook, stirring constantly, until tender-crisp, about 3 minutes.
Stir in tomatoes, beans, and seasonings; bring to a boil.
Transfer bean mixture to shallow 1-quart flameproof casserole; sprinkle with cheese and bake until thoroughly heated, 20 to 25 minutes.
Turn oven control to broil and broil until cheese is lightly browned.
In 10-inch skillet heat oil; add onion and garlic and saute until onion is softened.
Add zucchini and cook, stirring constantly, until tender-crisp, about 3 minutes.
Stir in tomatoes, beans, and seasonings; bring to a boil.
Transfer bean mixture to shallow 1-quart flameproof casserole; sprinkle with cheese and bake until thoroughly heated, 20 to 25 minutes.
Turn oven control to broil and broil until cheese is lightly browned.
Chef
