Italian Veggie Bake

4.3
(75) 66 Reviews
Prep Time
45
min.
Total Time
1
hr.
15
min.
Servings

14 servings, 1/2 cup each

This better-for-you baked veggie casserole gets big flavor from Italian dressing and Parmesan cheese.

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What You Need

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Make It

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  • Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
  • Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
  • Heat oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
  • Bake 25 to 30 min. or until heated through. Sprinkle with parsley.

Make Ahead

This dish tastes even better if prepared the day before. Cool completely, then cover and refrigerate until bake as directed just before serving.

Variation

Prepare using KRAFT Light Italian Dressing and KRAFT Reduced Fat Parmesan Style Grated Cheese.

Servings

  • 14 servings, 1/2 cup each

Healthy Living

  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

The vegetables in this flavorful low-sodium side dish provide a good source of vitamin C.

Nutritional Information

Serving Size 14 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 60
% Daily Value
Total fat 3.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 130mg
Carbohydrate 6g
Dietary fiber 2g
Sugars 4g
Protein 2g
   
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • nuttybear6 | Wed, Aug 20 2014 10:21 PM

    I tweaked this recipe based on reviews. Added squash and oregano. Used a little more dressing fat free Italian. I also didn't simmer as long as it said. Everyone loved it. Vegetables came out cooked but not mushy.

  • moc2948 | Wed, Jul 23 2014 7:35 AM

    Definitely needs crushed garlic & basil, sub fresh tomatoes if possible. We never overcook veggies so I topped with shredded mozzarella, covered with a lid until melted & did not put it in the oven. Will make it again but my way. Thanks for the idea.

  • grandmom04 | Tue, May 6 2014 8:43 AM

    This is a keeper. The whole family loved it. With fresh vegetables coming in season it is easy and tasted great.

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