Vegetarian Casserole

As it continues to get colder out, the better all those warm home cooked casseroles, soups and stews sound. After getting our first snow of the year last night (eeeekkkk!!), I figured what better time to make my first casserole of the season?! I soon realized it was harder than I thought to find a healthy vegetarian casserole that sounded good. I decided to tweek a recipe that I found and it turned out delicious! Jack and I were able to demolish the whole thing with no guilt! :) Although this recipe does take about an hour to cook, the preparation of the dish is very simple. 

Ingredients:

1 zucchini

1 red onion - chopped

4 tablespoons olive oil

sea salt

1 pound Yukon Gold potatoes- chopped

1/2 pound green beans

1 14- ounce can chopped tomatoes 

1 tbsp garlic powder

1/2 freshly squeezed lemon

pepper

crumbled feta

Directions:

*Preheat oven to 450 F

*Chop zucchini and onion and toss in 1 tbsp olive oil and some salt

*Bake for 12-15 minutes

*Toss chopped potatoes, green beans, tomatoes with their juice, lemon, pepper, 3 tbsp olive oil, 1 tbsp garlic powder and some salt in a bowl.

*Place mixture in a baking dish and top with zucchini and onion

*Cover with foil and bake for 30 minutes

*Remove foil and stir vegetables and continue to bake for another 25-35 minutes until potatoes are tender. 

*Garnish with feta and serve

*top with hot sauce and pepper* 

And for dessert I whipped up some of my favorite Banana Oatmeal Chocolate Chip Cookies!