Zucchini and Tempeh Casserole Recipe

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Ingredients:

Serving

1/2 cup zucchini
1/4 bell pepper
1/2 medium fresh tomato
1/2 garlic clove
1/2 cup fresh broccoli
2 1/2 oz tempeh
1/3 tbsp olive oil
2 tbsp uncooked rice

Directions:

Pre-heat oven to 350 degrees F. Prepare rice according to recipe directions; set aside.
Rinse, dry and chop squash, pepper, tomato, and broccoli; mince garlic, set-aside. Chop tempeh into bite-sized cubes and set aside.
In a large bowl, mix all vegetables, garlic, cooked rice, tempeh.
Coat casserole dish with olive oil then place mixture in a casserole dish. Cover tightly with aluminum foil, bake for about 20-30 minutes and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	326.1 Kcal (1365 kJ)
Calories from fat	114.08 Kcal
		% Daily Value*
Total Fat	12.68g	20%
Sodium	29.63mg	1%
Potassium	1184.09mg	25%
Total Carbs	36.82g	12%
Sugars	3.88g	16%
Dietary Fiber	3.81g	15%
Protein	20.79g	42%
Vitamin C	119.4mg	199%
Vitamin A	0.7mg	25%
Iron	17.4mg	96%
Calcium	137.4mg	14%

Amount Per 100 g
Calories	89.66 Kcal (375 kJ)
Calories from fat	31.37 Kcal
		% Daily Value*
Total Fat	3.49g	20%
Sodium	8.15mg	1%
Potassium	325.58mg	25%
Total Carbs	10.12g	12%
Sugars	1.07g	16%
Dietary Fiber	1.05g	15%
Protein	5.72g	42%
Vitamin C	32.8mg	199%
Vitamin A	0.2mg	25%
Iron	4.8mg	96%
Calcium	37.8mg	14%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.8

Points
9

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free

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