- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Mixed Garden Casserole



  1. Combine brown sugar, salt and pepper; set aside.
  2. Place rice in bottom of a lightly spray-coated or non-stick 13x9x2-inch baking dish. Layer eggplant, onion, yellow squash, zucchini, green pepper and tomato in baking dish. Sprinkle brown sugar mixture over each layer. Dot with butter or margarine.
  3. Cover tightly and bake at 350F for 1-1/2 hours or until rice and vegetables are tender.

Nutritional Information Per Serving:

Calories: 105
Fat: 2 grams
Sodium: 543 miligrams
Cholesterol: 6 miligrams
Carbohydrates: 19 grams

Diabetic Exchanges

1 bread/starch; 1 vegetable, 1/2 fat

Source: Cinnamon Hearts