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Vegetable Bake
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Vegetable Bake

1 Hour 25 Minutes
1 Hr 25 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
3/4 lb potatoes, thinly sliced
1/2 stick (1/4 cup) butter, melted
tsp 1-1/2 to 2 finely chopped fresh thyme
3/8 tsp each salt and pepper
2 each medium yellow squash and zucchini (1-1/2 lb. total) thinly sliced
1 cup tomato pasta sauce
1/2 cup grated parmesan cheese
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Let's Make It
1
Preheat oven to 400°F. Grease a shallow 2-qt. baking dish. Coat potatoes with 1/3 each of the butter and thyme. Season with 1/8 tsp. each salt and pepper; place in bottom of prepared dish.
2
Coat yellow squash with 1/2 the remaining butter and thyme. Season with 1/8 tsp. each salt and pepper; press onto potatoes. Coat zucchini and do same except press onto yellow squash. Spread pasta sauce over top; cover with greased foil.
3
Bake 1 hour or until veggies are crisp-tender. Remove foil, sprinkle with parmesan cheese and bake 10 minutes more or until top is golden brown and the veggies are cooked through.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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