Low Carb Meatball and Vegetable Casserole
This low carb casserole is made in under 30 minutes and is chocked full of delicious summer vegetables and low carb meatballs.
- 16 Cooked Perfect Fresh Meatballs (any flavor)
- 1 c Eggplant (diced)
- 1 c Squash (diced)
- 1 c Zucchini (diced)
- 2 c Bell peppers (diced, mix of colors)
- ½ c Red onion (diced)
- 2 tbsp Olive oil
- Salt and Pepper to taste
- 8 oz Fresh mozzarella
- 1 c Low carb pasta sauce
Preheat oven to 350 degrees F.
Place diced vegetables in a large bowl and toss with olive oil.
Add salt and pepper to taste.
In a casserole dish spread low carb pasta sauce over the bottom of the dish and then add vegetables spreading them out evenly.
Nestle meatballs in vegetables and top with pieces of fresh mozzarella.
Cover dish with foil and bake for 20 minutes or until vegetables are tender.
Serving: 4meatballs | Calories: 474kcal | Carbohydrates: 10g | Protein: 25g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 53mg | Sodium: 766mg | Potassium: 171mg | Fiber: 2g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 17.3mg | Calcium: 80mg | Iron: 1.8mg