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Meatball Casserole with Summer Vegetables
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Servings:
4
Ingredients
2
Tablespoon
olive oil
1 1/2
cup
zucchini
sliced
1 1/2
cup
yellow squash
sliced
1
cup
eggplant
sliced
1
small onion
sliced
2
cloves
garlic
2
teaspoon
Italian Seasoning
1/2
teaspoon
red pepper
optional
2
cup
fresh tomatoes
sliced
12
meatballs
thawed if frozen
2
Tablespoon
fresh basil
salt and pepper to taste
Instructions
Preheat oven to 350, and heat a large oven proof frying pan on medium heat.
Add 2 T of olive oil and wait for it to melt. Then saute the zucchini, yellow squash, eggplant and onion for 10 minutes.
Add the garlic, Italian Seasoning, red pepper, salt and pepper and cook for about 1 minute more.
Stir in the tomatoes, then gently push the meatballs into the vegetable mixture so they don't break.
Put in the oven and bake uncovered for 20-30 minutes.
Sprinkle with fresh basil and serve.
Notes
Nutrition facts are estimates.
Nutrition
Calories:
221
kcal
|
Carbohydrates:
10
g
|
Protein:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
30
mg
|
Sodium:
34
mg
|
Fiber:
3
g
|
Sugar:
6
g
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