mediterranean · side dish

Baked Ziti Casserole

Name: Baked Ziti Casserole
Cook time: 45 min
Total time: 45 min
Yield: 12 servings
Cuisine: mediterranean
Ingredients: 1/4 cup basil leaves in strips; 2 tablespoons butter; 1 1/2 cups canned tomatoes with their juice (one 16- ounce can); 2 mediums eggplants; 2 garlic cloves chopped; 2 tablespoons olive oil; 1 large onion, chopped; 3/4 cup grated Parmesan cheese; 1/4 cup chopped parsley; 1/2 teaspoon Pepper; 3/4 teaspoon salt; 8 ounces shredded mozzarella; 1/2 pound ziti; 2 large zucchini

“Baked Ziti Casserole might be just the hor d'oeuvre you are searching for. One serving contains 235 calories, 11g of protein, and 11g of fat. This recipe serves 12 and costs $1.11 per serving. A mixture of zucchini, onion, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person has tried and liked this recipe. It is brought to you by Foodista. Autumn will be even more special with this recipe. Only a few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 42%, this dish is good. If you like this recipe, take a look at these similar recipes: Baked Ziti Casserole, Baked Ziti Casserole, and Ziti Pepperoni Casserole.”

total: 45 min
effort: Easy
serves: 12
ratings: New

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Ingredients

Serves 12

Basil leaves in strips¼ cup
Butter2 tbsp
Canned tomatoesone 16- ounce can1.5 cups
Eggplants2 medium
Garlic cloves2
Olive oil2 tbsp
Onionlarge, chopped1 large
Parmesan cheese¾ cup
Parsley¼ cup
Pepper½ tsp
Salt¾ tsp
Mozzarella8 oz
Ziti½ lb
Zucchinilarge2 large

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

12 steps · 45 min

1
Peel the eggplants.
2
Cut into 1/8-inch-thick slices, sprinkle with salt and put in a colander to drain. Pat dry. Slice the zucchini.
3
In a skillet, heat 1/4 cup olive oil and fry the eggplant and zucchini until browned on both sides. Take them out of the pan and drain on paper towels.Lowfat Variation: spray eggplant and zucchini with olive oil and bake at 450F until brown. about 15 mins.

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