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vegetable casserole
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Low Oxalate Vegetable Casserole {Tiella!}

Course Side Dish
Cuisine American
Keyword low oxalate recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 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.