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
5 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 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.
Cup of Yum
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
11g
(4%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
30mg
(10%)
Sodium
34mg
(1%)
Potassium
640mg
(18%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
896IU
(18%)
Vitamin C
30mg
(33%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
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.