Vegetable Casserole Bake Recipe

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Layers of spaghetti squash, caramelized mushrooms and onions, and fresh spinach meld together in this delicious casserole. Simple yet elegant to serve as either a main or a side dish at a vegetarian dinner party, if desiring to make it completely vegan, substitute out the cheese for a rice or soy-based vegan version.

Vegetable Casserole Bake
Vegetable Casserole Bake
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Nutrition Facts
Vegetable Casserole Bake
Amount Per Serving
Calories 223 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 29mg 10%
Sodium 432mg 18%
Potassium 643mg 18%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 14g 28%
Vitamin A 44%
Vitamin C 50%
Calcium 33%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2 cups mushrooms sliced
  • 3 garlic cloves roughly chopped
  • 1 tbsp fresh thyme
  • 2 cups spinach fresh
  • 1 large zucchini sliced
  • 1 cup cooked spaghetti squash
  • 1 1/3 cups shredded mozzarella
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2 cups mushrooms sliced
  • 3 garlic cloves roughly chopped
  • 1 tbsp fresh thyme
  • 2 cups spinach fresh
  • 1 large zucchini sliced
  • 1 cup cooked spaghetti squash
  • 1 1/3 cups shredded mozzarella
Vegetable Casserole Bake
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Vegetable Casserole Bake
Amount Per Serving
Calories 223 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 29mg 10%
Sodium 432mg 18%
Potassium 643mg 18%
Total Carbohydrates 16g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 14g 28%
Vitamin A 44%
Vitamin C 50%
Calcium 33%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit. Toss the onion, garlic, mushrooms and thyme together in a deep-bottomed frying pan. Set on the stove at medium-high heat. Fry for 3 to 5 minutes, or until golden brown and fragrant.
  2. Lightly brush the inside of a square or rectangular baking dish with olive oil. Line the bottom with the sliced zucchini and place the fresh spinach evenly over it. Sprinkle ⅓ cup of mozzarella on top. Spoon the onion mix on the mozzarella. Sprinkle another ⅓ cup of mozzarella on top. Layer the spaghetti squash evenly on the mozzarella. Sprinkle the remaining mozzarella on top of the casserole.
  3. Insert the dish into the oven. Bake for 30 to 45 minutes, or until the cheese is brown and bubbling on top.
Recipe Notes

Calories: 185.5
Fat: 10g
Carbohydrates: 17g
Protein: 10g

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Vegetable Casserole Bake