Directions:
- Sauté onion, garlic, green/red bell peppers in butter or margarine until slightly soft.
- Add tomatoes and cook slowly for 10 minutes.
- Season to taste.
- Cut into yellow squash and zucchini into chunks.
- Place in a saucepan with 1 cup boiling water and boil until fork tender. Drain.
- Put 1 layer of squash and zucchini in a lightly greased casserole.
- Season with salt and pepper.
- Put half of the tomato mixture over the squash and sprinkle 1/2 cup of Parmesan cheese.
- Layer second half of squash, zucchini, tomatoes, bell peppers, onion and garlic mixture and cheese.
- Bake at 350° until the cheese has melted and it is bubbling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.98 Kcal (984 kJ) | ||
| Calories from fat | 87.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 15% | |
|---|---|---|---|
| Cholesterol | 25.28mg | 8% | |
| Sodium | 627.6mg | 26% | |
| Potassium | 1028.78mg | 22% | |
| Total Carbs | 19.27g | 6% | |
| Sugars | 9.4g | 38% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 19.02g | 38% | |
| Vitamin C | 85.7mg | 143% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.1mg | 78% | |
| Calcium | 493.8mg | 49% | |
| Amount Per 100 g | |||
| Calories | 58.41 Kcal (245 kJ) | ||
| Calories from fat | 21.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 15% | |
|---|---|---|---|
| Cholesterol | 6.28mg | 8% | |
| Sodium | 156mg | 26% | |
| Potassium | 255.73mg | 22% | |
| Total Carbs | 4.79g | 6% | |
| Sugars | 2.34g | 38% | |
| Dietary Fiber | 0.72g | 12% | |
| Protein | 4.73g | 38% | |
| Vitamin C | 21.3mg | 143% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.5mg | 78% | |
| Calcium | 122.8mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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