Eggplant-Zucchini Casserole(Low-Fat)
A flavorful low-fat casserole layered with eggplant, zucchini, spaghetti, and fresh vegetables, topped with tomato sauce and herbs, perfect for a hearty, healthy meal.
Ingredients
- 2 (8 oz.) cans tomato sauce ⓘ
- 2 tsp. Worcestershire sauce ⓘ
- freshly ground pepper ⓘ
- 1 tsp. oregano
- 1/2 tsp. basil
- 1/2 tsp. marjoram ⓘ
- 2 medium cloves garlic, crushed ⓘ
- 1 medium eggplant, peeled and cut into 1/4-inch slices ⓘ
- 2 medium zucchini, cut into 1/4-inch slices ⓘ
- 1 cup uncooked spaghetti, broken into pieces ⓘ
- 3 medium stalks celery, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 1 medium green pepper, chopped ⓘ
Instructions
- Combine tomato sauce, Worcestershire sauce, black pepper, oregano, basil, marjoram, and crushed garlic in a bowl.
- Mix the sauce mixture well.
- In a 9 x 13-inch casserole dish, arrange half of the eggplant slices in a single layer.
- Top with half of the zucchini slices, chopped celery, broken spaghetti, chopped onion, and chopped green pepper.
- Spread half of the cheese over the layered vegetables and spaghetti.
- Spoon half of the tomato mixture over the cheese.
- Repeat the layers with the remaining ingredients, ending with tomato mixture on top.
- Cover the casserole and bake at 350°F for about 1 hour, or until the vegetables are tender.
Tips & Substitutions
For a creamier texture, consider adding a low-fat ricotta or cottage cheese layer between the vegetables. If you want to boost the flavor, incorporate some chopped fresh herbs like parsley or thyme. You can substitute the eggplant with mushrooms for a different taste or use whole grain spaghetti for added nutrition. Adjust the spices to suit your preference; a pinch of red pepper flakes can add a nice kick.
Serving Suggestions
This Eggplant-Zucchini Casserole is delicious on its own but pairs beautifully with a side of Green Salad With Pine Nuts for added freshness. You might also serve it alongside crusty whole-grain bread or a light Mediterranean dish like Summer Herbed Beans. For a complete meal, consider pairing it with a glass of white wine or a refreshing iced tea.
Storage & Reheating
Allow the casserole to cool completely before storing leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 20-25 minutes, or until heated through. Alternatively, individual portions can be microwaved for 2-3 minutes on high, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant-Zucchini Casserole(Low-Fat) contains roughly 391 calories, with 13g protein, 79g carbohydrates, and 11g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (138% of the Daily Value), and calcium (119% of the Daily Value). It also contributes 39g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare this casserole in advance?
Yes, you can assemble the casserole a day ahead and store it in the refrigerator before baking. Just cover it tightly with foil or plastic wrap. When you're ready to cook, remove the cover and bake it as directed, adding a few extra minutes to the cooking time if it's coming straight from the fridge.
What can I use instead of tomato sauce?
If you don't have tomato sauce, crushed tomatoes or diced tomatoes can be used as a substitute. For a richer flavor, consider adding a splash of vegetable broth or a tablespoon of tomato paste to intensify the taste. You may also blend fresh tomatoes for a homemade sauce alternative.
Can I freeze this casserole?
Yes, this casserole freezes well! After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and then bake at 350°F until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).