Veggie and Mozzarella Casserole







A recipe allowed in a / / diet.

Looking for something with veggies and cheese, for a meat-free dinner? This casserole is just what you need! It has zucchini, eggplant, and sweet potato, drenched in rich tomato sauce and full of flavor. The mozzarella gives it that extra creamy and crunchy touch!

Nutritional Chart

Calories: 119 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 11 g
  • 5 g
  • 7 g

Ingredients Needed for Veggie and Mozzarella Casserole

½ eggplant ½ zucchini 1 tomato 1 cup tomato sauce 1 tablespoon vinegar 1 tablespoon oil salt pepper 1 tomato ½ cup mozzarella, shredded 2 ounces of parmesan

How to Make Veggie and Mozzarella Casserole

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Slice the eggplant, zucchini, and sweet potato.
  3. In a large bowl, add the tomato sauce, vinegar, oil, salt, and pepper. Mix them together with a fork.
  4. Put the tomato sauce in a saucepan.
  5. Slice the tomato.
  6. In the saucepan, add slices of eggplant, zucchini, sweet potato, and tomato. All in a spiral pattern.
  7. Add salt.
  8. Sprinkle shredded mozzarella over the casserole.
  9. Cook in the oven for 40 minutes.

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