Comida Kraft
Recipe Box

Italian Veggie Bake

Italian Veggie Bake is rated 4.313432835820896 out of 5 by 67.
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
Total fat 3.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 130mg
Carbohydrate 6g
Dietary fiber 2g
Sugars 4g
Protein 2g
% Daily Value
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

Rated 5 out of 5 by from I will make this recipe again and again; plan to make it at least once a week. I will make this recipe again and again; plan to make it at least once a week. It was so so good! I normally do not eat the veggies in this recipe but it just ended up being so wonderful! Also I am doing weight watchers and this recipe is a great way to get all the veggies in for the day, plus it is only one point per a serving. I would definitely recommend to make this to anyone who is not in to eating veggies very often because when you try it you will decide that you LOVE veggies!
Date published: 2006-01-26
Rated 4 out of 5 by from I made this as the nutritional supplement to the lunchtime,office, birthday celebration for a... I made this as the nutritional supplement to the lunchtime,office, birthday celebration for a co-worker (instead of another dessert item). Everyone was pleased with it and asked for the recipe. The small amount of leftovers were tried and enjoyed by my family. This is a repeatable meal. I like the idea of the other reader to add chicken for a full, main course meal. Tonight as I was preparing a chicken parmesan, I was thinking that this might be a good base. Thank you.
Date published: 2006-01-14
Rated 4 out of 5 by from INSTEAD OF CUBING THE ZUCHINI-drag a fork down the length of outside skin to pierce long stripes... INSTEAD OF CUBING THE ZUCHINI-drag a fork down the length of outside skin to pierce long stripes into it-- then slice into circles.. and cut into half circles. Is easier.. THIS IS A GOOD TRICK TO MAKE FLOWER DESIGN!! works on cucumbers, too. This breaks up all the boring squares of food. Put your zuchini in at SAME TIME as eggplant..I used Kraft zesty red pepper italian dsg. DON'T OVERCOOK on stove top!! I DID LIKE THIS RECIPE-kinda fancy! Tasty! Pretty!
Date published: 2006-11-02
Rated 4 out of 5 by from I added roasted tomato and oregano kraft dressing, because I didn't have enough Italian. I added roasted tomato and oregano kraft dressing, because I didn't have enough Italian. I also added BREAD CRUMBS* (1/2 cup) to the top, mixed with equal amounts parm and motz cheese. Added spaghetti sauce with canned tomatoes. *VERY GOOD. Next time, I would use dressing sparingly (don't go over amount recommended) because it made a vinager contrast to the spaghetti sauce - which I would add more of. But I husband I still raving about it 2 days later!
Date published: 2007-11-15
Rated 5 out of 5 by from I have never made this recipe with the parmesan cheese. I have never made this recipe with the parmesan cheese. The reason being is the first time that I mad this I bought shredded mozzarella cheese by mistake! I went with it and added the cheese on top and baked it then we ate it as a warm side dish. This is a great way to eat it! In fact it has become my signature side dish for family potlucks! I also have used this as a toss to some penne pasta! It makes a delicious Pasta Primavera!
Date published: 2009-07-29
Rated 5 out of 5 by from I made the Italian Veggie Bake alongside the Mini Meatloaf’s. I made the Italian Veggie Bake alongside the Mini Meatloaf’s. The meal was fantastic. My husband looked across the table to me and with a smile, he said "Every time". That’s not the first time my Kraft Food and Family recipes were a hit, and I know it won’t be the last. The veggie bake was fantastic. A perfect low carb side dish that I'll make again and again.
Date published: 2005-11-03
Rated 4 out of 5 by from I omitted the mushrooms (because my girlfriend won't eat them) but did everything else according to... I omitted the mushrooms (because my girlfriend won't eat them) but did everything else according to the recipe. It turned out super tasty. I used it as the main dish, and served with some whole grain spaghetti w/ olive oil, satl, pepper and halved cherry tomatoes. I think it'd be great as a side with meatloaf or something along those lines...
Date published: 2009-05-18
Rated 5 out of 5 by from I turned this into a main dish by starting with 2 cubed chicken breasts, garlic powder and paprika,... I turned this into a main dish by starting with 2 cubed chicken breasts, garlic powder and paprika, then added the onions and followed the recipe except added a 2nd can of tomatoes. I sprinkeld with a little shredded mozerella and served over spaghetti. Delicious! Will definitely make this again.
Date published: 2006-01-03
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