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Meatless & Vegetarian pg 3 >  Tomato, Squash Onion Casserole


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A healthful, affordable recipe. In September, tomatoes and yellow squash are in season. That means they are the most affordable and the most delicious. This dish is good served hot.

25-30 minutes
Serves: 8



    • 1 Tbsp olive oil
    • 2 tsp minced garlic
    • 3 small onions, sliced
    • 1 tsp salt
    • 1/2 tsp freshly-ground pepper
    • 1 Tbsp each fresh thyme, oregano and basil (or 1 tsp each, dried)
    • 1 medium zucchini, washed, cut into thin slices (about 1/2 pound)
    • 1 medium yellow squash, washed, cut into thin slices (about 1/2 pound)
    • 6 fresh plum tomatoes, cut into medium slices


Preheat oven to 400 F.

1. Saute onions and garlic in 1 Tbsp oil over medium heat, until onions are tender and browned. Place in oven-proof dish and season with half the salt, pepper and herbs.

2. Arrange zucchini on top of onions, then place a layer of yellow squash next with a layer of tomatoes. Sprinkle with rest of herbs, salt, and pepper.

3. Bake, covered, for 25-30 minutes at 400 F.

Nutrients per serving: 1 cup

    Calories 56; Saturated Fat 0.3 g; Iron 1.1 mg; Protein 2 g; Cholesterol 0 mg; Calcium 31 mg; Carbohydrate 9 g; Vitamin A 80 RE; Sodium 301 mg; Total Fat 2.2 g; Vitamin C 25 mg; Dietary Fiber 3 g

USDA Food & Nutrition Services - Team Nutrition: Food, Family & Fun -


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