Vegetable Crouton Casserole

READY IN: 1hr
Recipe by TeeBee

I saw this recipe on a local news program. It's very easy to make, and very tasty. I used fat-free croutons and spicy V-8 juice.

Top Review by Razzle

I made this for my sister in law who is a vegetarian and she loved it! So, I made it a second time in the same week and everyone loved it. Its a great summer dish if you have zucchini in the garden. I used the v-8 and it worked perfect. Thanks for a healthy & yummy dish.

Ingredients Nutrition

Directions

  1. Lightly oil an 8x8 inch glass baking dish.
  2. Drop in and even out the croutons.
  3. Evenly distribute the can of diced tomatoes over that.
  4. Scatter the tomatoes with the grated cheese of your choice.
  5. In a saute pan over a high flame, heat the olive oil, then drop in the onion and cook it until it's just transparent.
  6. Drop in the zucchini slices and saute until they begin to wilt.
  7. Season with the salt and pepper.
  8. Pour in the tomato juice, stir it in a cook of a minute or so to lightly reduce it.
  9. Pour the mixture over the other ingredients in the casserole dish.
  10. Sprinkle the top with some breadcrumbs and parmesan cheese.
  11. Bake in a 350 degree oven for about 45 minutes.
  12. HINTS:.
  13. Use a combination of zucchini and yellow crookneck squash for nice color.
  14. Any sort of tomato juice will work, even a spicy V8.

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