Adventures in Healthier Eating with 2 Kids and a Picky Husband

Summer Veggie Bake

3 WWPP Posted by 9 years ago 14 Comments

Nothing makes me feel better then returning home after a few indulgent days of vacationing than a homemade meal. A quick stop at the farm stand on our way home from Atlantic City equipped me with some large fresh zucchini, vine ripen tomatoes and the biggest Vidala onion I’ve even seen! This is how I put the three together for a simple summer meal.

I was trying to keep it super lite but flavorful at the same time. If I was being a bit more free with my calories today I may have added a bit of mozzarella cheese in the layers. Maybe I’ll make a version two in a few weeks, Cheesy Summer Veggie Bake! ;~P

This one was all for me. The husband wouldn’t go near it with a 10 foot pole and the toddler wasn’t home, although I’m thinking it might have been a bit intimidating for him. As I always say, more for me! Summer Veggie Bake

  • 1 large zucchini cut into stripes longwise
  • 3 large tomatoes sliced thin
  • 1 tsp garlic powder (separate)
  • 1 tsp Italian Seasoning (separate)
  • Kosher Salt & Pepper
  • 1/2 large vidalia onion sliced thin
  • ¼ cup Grapenuts Cereal (29g)
  • 1 tbsp grated Parmesan cheese (5g)
  • Non-Stick Cooking spray

Preheat the oven to 375 degrees.

Spray a casserole dish with a bit of non-stick cooking spray. Place sliced zucchini on the bottom, top with tomatoes. Sprinkle tomatoes with a pinch of salt, pepper, ¼ tsp garlic powder and ¼ tsp Italian seasoning. Lay onion pieces on top.

Start another layer off with the zucchini, then tomatoes, spices, onion. Repeat. You should have 3 layers.

In a blender or food processor pulse the cereal, cheese and remaining spices until blended. You don’t want to pulverize it just blended well with some small chunks for an added crunch.

Sprinkle the top of the casserole with the cereal mixture and spray with a a bit of non-stick cooking spray.

Bake for about 50 minutes. Turn on Broiler on for the last 2-3 minute to get a crunchier top!

Here’s some progression photos, layer one, before and after cooking.

Summer Veggie Bake layer 1Summer Veggie Bake beforeSummer Veggie Bake after

I’m listing the nutritional information for 4 servings although I ate 2 in a row. What can I say, it was good! With cheese, I’m sure even better. ;~P

Approx Nutritional Information per serving
Servings Amt per Serving
4 1/4 of the recipe
Calories Fat Fiber WWPs
103 1g 4g old: 1 new: 3
Sugar Sat Fat Carbs Protein
8g 0g 22g 4g

See other recipes using: cereal, onion, tomato, zucchini

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There are 14 comments so far. Join in on the conversation.


    July 30, 2008

    I must admit, I've never been able to bring myself to like zucchini. Do you think there's some other vegetables that could be subbed in for the zucchini?


    July 30, 2008

    This sounds fabulous!! I've become addicted to zucchini and was looking for a new healthy recipe! I'm definitely trying this over the weekend.


    July 31, 2008

    It's going on the dinner menu tonight! I inadvertently bought zucchini the other day when I already had there's way too much in our fridge. This is the perfect solution!


    July 31, 2008

    Mmmmmm, that looks SOOO good! I'm definitely going to try that with maybe some couscous for a light lunch. With a piece of chicken on the grill it sounds great too. Thanks for the great idea!


    August 1, 2008

    Sagan: I'm not Roni but I say you could just omit the zucchini altogether if you wanted. Double up your tomatoes. Or maybe try eggplant in place of zucchini.


    August 1, 2008

    My husbands Italian family makes somethng similar to this. they call it "cagoots." That is a phonetic spelling as I can no way spell it correctly. LOL They also add sweet banana peppers to the dish. I've also roasted it on the grill in foil packet. Anyway you make it...yummy! I like the idea of mozzarella. I'm a cheesy girl myself.


    August 1, 2008

    Thanks guys Sagan - Ummmm any summer squash, eggpplant. You could even layer tomatoes with baby spinach!


    August 2, 2008

    Yummmmm Roni! I made this last night, and it is delicious! Thanks a bunch!


    August 3, 2008

    This looks great and I will probably be making it...with lots of cheese.


    August 5, 2008

    Made this one last night too (and bluberry/peach crisp). I added some mozarella (about 1/2 c. adding 4 WW points). That added a point to each serving but it was worth it and very yummy! I threw in one crooked neck yellow squash too. Another great recipe Roni. Way to go!


    August 13, 2008

    I made this last night, added eggplant and used bran flakes instead of grape nuts because that is what I had at home :) Turned out very good. I will make again, no doubt.


    August 15, 2008

    This was wonderful. I put a piece of chicken with it and was FULL! Which says a lot.


    April 8, 2010

    Roni, I tried this dish last night, and it was delicious! Served it alongside some healthy chicken parm. I brought leftovers for lunch, and it was even better today after re-heating in the microwave! :) amy


    June 28, 2011

    Roni, I tried this dish today with a couple variations, I don't like tomatoes so I substituted Eggplant and added green peppers to the mix. I also added a small drizzle of organic pasta sauce between the repeated layers for added flavor and I loved it. I also agree with Amy it was even better reheated later in the microwave. Thanks for this awesome Idea! ~Nikki