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Eggplant Zucchini Casserole Recipe

Name: Eggplant Zucchini Casserole
Ingredients: 2 zucchini; 1 lg. eggplant; 1/2 c. minced celery; 1/2 c. minced green pepper; 1 c. spaghetti, broken in pcs (cooked); 2 cans tomato sauce; 2 teaspoon Worcestershire sauce; 2 cloves garlic, chopped; 6 ounce. sliced Mozzarella cheese; 1/4 c. water; 1 teaspoon salt; 1/2 teaspoon oregano

by CookEatShare Cookbook

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Servings: 6

Ingredients

Cost per serving $1.50 view details

2 zucchini
1 lg. eggplant
1/2 c. minced celery
1/2 c. minced green pepper
1 c. spaghetti, broken in pcs (cooked)
2 cans tomato sauce
2 teaspoon Worcestershire sauce
2 cloves garlic, chopped
6 ounce. sliced Mozzarella cheese
1/4 c. water
1 teaspoon salt
1/2 teaspoon oregano

Directions

Peel and slice eggplant. Slice zucchini. Mix tomato sauce, water, Worcestershire sauce, salt, garlic and oregano. Put 1/2 of eggplant in shallow baking dish. Cover with 1/2 of zucchini, green pepper, celery and spaghetti. Put on 1/2 cheese and 1/2 of tomato mix. Repeat layers. Cover. Bake at 350 degrees for 1 hour.

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Amount Per Serving	%DV
Serving Size 431g
Recipe makes 6 servings
Calories 313
Calories from Fat 62	20%
Total Fat 6.93g	9%
Saturated Fat 3.31g	13%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 1376mg	57%
Potassium 1112mg	32%
Total Carbs 48.95g	13%
Dietary Fiber 8.6g	29%
Sugars 12.15g	8%
Protein 16.66g	27%

Eggplant Zucchini Casserole Recipe

Ingredients