Turnip-Zucchini Casserole
Nutrition
Calories: 90.02 kcalCarbohydrates: 6.62 gProtein: 4.08 gFat: 5.7 gSaturated Fat: 3.02 gCholesterol: 13.63 mgSodium: 134.41 mgFiber: 1.94 gVitamin A: 6.96575 IUCalcium: 110.42 mgIron: 0.52 mg
Ingredients
- 2-1/2 cups cubed peeled turnips
- 1-1/2 cups zucchini cut into 1/2-inch slices
- 1 cup cauliflower or broccoli flowerets
- 1/3 cup chopped onion
- 1 tbsp margarine or butter
- 3/4 tsp dried basil crushed
- 1 clove garlic
- 1 large tomato seeded and chopped
- 1/2 cup shredded cheddar cheese
Instructions
- In a large skillet combine turnips, zucchini, cauliflower, onion, margarine, basil, garlic, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover; simmer 8 to 10 minutes or till tender.
- Uncover; cook 2 to 3 minutes more or till liquid is evaporated. Stir in tomato; heat through. Remove from heat. Top with cheese. Cover; let stand 1 to 2 minutes or till cheese melts.