Monday, September 29, 2014

Meatless Monday: Zucchini Potato Casserole

A great looking recipe to try, courtesy of The Humane Society (sent in by Jerol Kennedy)

Zucchini Potato Casserole  SERVES 8

Nutritional info per serving:
Calories: 237
Fat: 9 g
Fiber: 6 g
Protein: 6 g
Carbs: 34 g
Sodium: 172 mg

3 medium zucchini, quartered and cut into large pieces
3 large potatoes, peeled and cut into large chunks
1 medium green or red bell pepper, seeded and chopped
3 cloves garlic, crushed or finely minced
2 shallots, diced
1/2 cup dry bread crumbs
Crushed red pepper, to taste
Seasoned (or regular) salt and pepper, to taste
Paprika, to taste
1/3 cup olive oil
1 cup nutritional yeast (optional, but adds deliciousness)
1. Preheat the oven to 400 F (204 C).

2. In a large casserole dish, thoroughly mix together all the ingredients.

3. Place the casserole dish into the preheated oven. After 30 minutes, mix the ingredients some more, and let the casserole bake for another 30-40 minutes. Keep an eye on it to prevent it from burning.

4. Stir and serve.

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