Meatball Casserole with Summer Vegetables
  • 2 T Country Crock Spread
  • 1½ c. zucchini, sliced
  • 1½ c. yellow squash, sliced
  • 1 c. eggplant, sliced
  • 1 small onion, sliced
  • 2 cloves garlic
  • 2 t. Italian Seasoning
  • ½ t. red pepper (optional)
  • 2 c. fresh tomatoes, sliced
  • 12 meatballs, thawed if frozen
  • 2 T fresh basil
  • salt and pepper to taste
  1. Preheat oven to 350, and heat a large oven proof frying pan on medium heat.
  2. Add 2 T of Country Crock and wait for it to melt. Then sauté the zucchini, yellow squash, eggplant and onion for 10 minutes.
  3. Add the garlic, Italian Seasoning, red pepper, salt and pepper and cook for about 1 minute more.
  4. Stir in the tomatoes, then gently push the meatballs into the vegetable mixture so they don’t break.
  5. Put in the oven and bake uncovered for 20-30 minutes.
  6. Sprinkle with fresh basil and serve.
Recipe by Upstate Ramblings at