NEW RECIPE! Black Bean and Yellow Squash Enchilada Casserole is a hearty meatless Mexican-inspired dish even non-vegetarians will love!
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NEW RECIPE! Black Bean and Yellow Squash Enchilada Casserole is a hearty meatless Mexican-inspired dish even non-vegetarians will love!
A low-carb twist on the classic ratatouille, this keto-friendly casserole is packed with vibrant vegetables and cheesy goodness.
Ingredients: 1 medium eggplant, sliced. 1 medium zucchini, sliced. 1 medium yellow squash, sliced. 1 bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes, drained. 2 tablespoons olive oil. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cup shredded mozzarella cheese.
Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add garlic and onion, saut until softened. Layer sliced eggplant, zucchini, yellow squash, and bell pepper in a casserole dish. Spread diced tomatoes evenly over the vegetables. Sprinkle basil, oregano, salt, and pepper over the vegetables. Cover the casserole dish with foil and bake for 25 minutes. Remove foil, sprinkle shredded mozzarella cheese over the top, and bake uncovered for an additional 10 minutes or until cheese is melted and bubbly. Serve hot, garnished with fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 35 minutes
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