Low Oxalate Vegetable Casserole {Tiella!}

Directions

1. I use either a smaller rectangle 7 X 11 ” glass baking dish or an eight inch square glass dish. 
2. A 13 X 9 baking dish can be used to serve a larger crowd, but the ingredients need to be increased by 25 percent(ish.) This is a very flexible dish and can be tweaked with quantity or vegetable; all work!
3. Coat the glass dish with cooking spray.
4. Add one layer of sliced zucchini or sliced zucchini and squash.
5. Add the onions and peppers and cauliflower florets on top of the zucchini layer.
6.  Pour the squash sauce over the vegetables, sprinkle with parmesan and crushed saltines.
7. Cheese alert! I am very generous with the cheese and liberally sprinkle the cheese on each layer so I use 1/2 cup in total. A 1/4 cup of cheese after the zucchini layer and then on top of all the vegetables before the crunchy topping is added.
8. The layered vegetable casserole is now ready for the oven.
9. Bake at 350 degrees for approximately 50 minutes. Zucchini and squash bake quicker than the cauliflower so check the dish for doneness by inserting a fork into the vegetables. The vegetables should be fork tender.
10. If additional cooking time is necessary, I cover the dish with foil as I do not want the crunchy saltine top to over brown. I baked the dish another 20 minutes. 
11. Give the vegetables another fork test for tenderness. I prefer softer vegetables, but if a firmer vegetable is preferred then baking for 50 minutes total works well.

Why I Like This Casserole

This is a great recipe to hide vegetables in or turn a non vegetable person into a fan while consuming healthy vegetables along the way. Another favorite vegetable and fruit recipe I now rely on as a go to low oxalate side dish is Squash Apple Bake.

Shhh, don’t tell anyone – I’m not fond of zucchini! Actually until a few years ago I avoided zucchini. I have now embraced the zucchini and it has really become a favorite ingredient to use for low oxalate recipes.

Other Low Oxalate Vegetables To Use

Another reason I love this recipe is the flexibility. You can use either zucchini as a base or 1/2 zucchini and 1/2 squash. Then add the next layer of vegetables with low oxalate veggie of your choice. 

Broccoli works (1/2 cup is moderate oxalate)

Peas.

Water chestnut or mushrooms. 

In my opinion the cheese is the key and doesn’t everything taste better with cheese! If watching the salt intake can use unsalted crackers or lower sodium cheese.

Use breadcrumbs instead of saltines if choosing to use your daily oxalates there. I like the the parmesan plus bread crumbs or saltines to add crunch.

Experiment with the vegetables and topping of your choice.

Print Pin

Low Oxalate Vegetable Casserole {Tiella!}

Course Side Dish

Cuisine American

Keyword low oxalate recipe

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author The Savvy Age

Ingredients

• 1 jar Squash sauce homemade or in store bought (if in a hurry)
• 1 each Sliced zucchini or squash (one of each) or (minimum one medium zucchini)
• 1 bag frozen Cauliflower florets can use fresh
• 1/2 cup Grated Parmesan cheese I use more if you are a cheese fan
• 1 small chopped onion
• 1 small chopped pepper
• 1 sleeve Crushed saltines 1 cup breadcrumbs
• Salt and or white pepper to taste

Instructions

• I use either a smaller rectangle 7 X 11 " glass baking dish or an eight inch square glass dish.
• A 13 X 9 baking dish can be used to serve a larger crowd, but the ingredients need to be increased by 25 percent(ish.) This is a very flexible dish and can be tweaked with quantity or vegetable; all work!
• Coat the glass dish with cooking spray.
• Add one layer of sliced zucchini or sliced zucchini and squash.
• Add the onions and peppers and cauliflower florets on top of the zucchini layer.
• Pour the squash sauce over the vegetables, sprinkle with parmesan and crushed saltines.
• Cheese alert! I am very generous with the cheese and liberally sprinkle the cheese on each layer so I use 1/2 cup in total. A 1/4 cup of cheese after the zucchini layer and then on top of all the vegetables before the crunchy topping is added.
• The layered vegetable casserole is now ready for the oven.
• Bake at 350 degrees for approximately 50 minutes. Zucchini and squash bake quicker than the cauliflower so check the dish for doneness by inserting a fork into the vegetables. The vegetables should be fork tender.
• If additional cooking time is necessary, I cover the dish with foil as I do not want the crunchy saltine top to over brown. I baked the dish another 20 minutes.
• Give the vegetables another fork test for tenderness. I prefer softer vegetables, but if a firmer vegetable is preferred then baking for 50 minutes total works well.

More Low Oxalate Recipes