End-of-the-Garden Casserole

SUBMITTED BY: Kathy Crow

"The conclusion of the growing season is just the beginning of this garden-fresh hot dish from Kathy Crow of Payson, Arizona. Packed with potatoes, onions, eggplant, tomatoes, zucchini and more, there's a harvest of vitamins and minerals in every forkful. The recipe makes a lot, so you can share the bounty."

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pound medium potatoes, thinly sliced
1 medium zucchini, thinly sliced
1 1/2 pounds medium onions, thinly sliced
1 small eggplant, peeled and sliced
1 pound medium tomatoes, sliced
1 1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup water

DIRECTIONS

Layer half of the first 10 ingredients in a 3-qt. baking dish coated with nonstick cooking spray. Repeat layers. Pour water over the top. Cover and bake at 375 degrees F for 60-75 minutes or until tender. Uncover; bake 5 minutes longer or until lightly browned.

FOOTNOTE

Nutritional Analysis: One serving (3/4 cup) equals 140 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 311 mg sodium, 18 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 starch.