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Meatball Casserole with Summer Vegetables
4.5 from 6 votes

Meatball Casserole with Summer Vegetables

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4
Calories: 222 kcal
Course: Main Course, Others
Cuisine: American

Ingredients

  • 2 Tablespoon olive oil
  • 1 1/2 cup zucchini sliced
  • 1 1/2 cup yellow squash sliced
  • 1 cup eggplant sliced
  • 1 onion sliced, small
  • 2 cloves garlic
  • 2 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper optional
  • 2 cup tomato sliced, fresh
  • 12 meatballs thawed if frozen
  • 2 Tablespoon basil fresh
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 350, and heat a large oven proof frying pan on medium heat.
  2. Add 2 T of olive oil and wait for it to melt. Then saute 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.

Nutrition Information

Calories 222kcal (11%) Carbohydrates 11g (4%) Protein 10g (20%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Cholesterol 30mg (10%) Sodium 34mg (1%) Potassium 640mg (14%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 896IU (18%) Vitamin C 30mg (33%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 222

% Daily Value*

Calories 222kcal 11%
Carbohydrates 11g 4%
Protein 10g 20%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Cholesterol 30mg 10%
Sodium 34mg 1%
Potassium 640mg 14%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 896IU 18%
Vitamin C 30mg 33%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.