There is no easier thing in the world to cook than this easy casserole and bake. It is healthy, it is low carb and it tastes divine.
First, it can be a meal in itself and served with crunchy bread, or I usually serve it with my recipe for carbless baked chicken with a crust. I can bake them in the oven at the same time.
Have leftovers? Stuff into low carb tortillas with a little sour cream and roll up for a cold lunch. Otherwise heat up the mixture in the microwave and then place on lightly toasted whole wheat bread with some lettuce or spinach and the usual condiments for an instant veggie melt.
Here are the easy details. The entire dish has less than around 1000 calories, and there is enough to serve eight people. That would barely be over 100 calories per serving.
You can easily make this ahead of time, but it takes little time to prepare.
Preheat the oven to 425 degrees.
2 – 3 zucchini squash, sliced into ¼ inch to ½ inch slices
2 – 3 tomatoes, thinly sliced
2 small onions or 1 large Vidalia onion, sliced into thin slices
Freshly ground pepper
1 package of sliced provolone cheese-usually about eight slices, broken or cut into halves
Lightly coat a rectangular glass baking dish with non-stick spray.
Make a layer across the bottom with the zucchini ‘coins.’
Make a layer of half the sliced onion across the zucchini.
Make a layer of half the tomato slices across the top of the onion.
Salt and pepper the tomato slices.
Top the salted and peppered tomato slices with the half the provolone cheese.
Then, repeat the layers again one more time.
Cover the entire casserole with aluminum foil and bake in the oven for around 40 – 45 minutes. There is no need to add any liquid-the liquid baking from the vegetables will be plenty.
The pictures in this article show you some of the steps.
You could easily double this and bake two at once for a large crowd or a great hot vegetable dish for a supper party.
Now wasn’t that easy?
Believe me, this is one of the easiest dishes I have ever created. If you would like a little extra crunch, you can coat the top with some croutons after cooking-if you place them before baking, they will become soggy and enlarged with the liquid that bakes out of the fresh veggies.