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Publix Simple Meals

Meatball Sub Casserole With Zucchini Onion Salad

Makes 6 Servings
Total Time:
25 minutes
Active Time:
25 minutes

Cooking Sequence

-- Prepare casserole and begin to bake - 10 minutes
-- Prepare salad - 5 minutes
-- Complete casserole and serve - 10 minutes

Meatball Sub Casserole


Cooking spray

1 (8-oz) Bakery baguette

12 frozen beef/pork Italian-style meatballs

2 cups shredded mozzarella cheese, divided

1/4 cup light garlic/herb cheese spread

2 tablespoons reduced-fat mayonnaise

1 (14-oz) jar pizza sauce

1 tablespoon Italian bread crumbs


-- Preheat oven to 400°F. Coat 9-inch-square baking dish with spray.
-- Cut 6-8 one-inch-thick slices from baguette. Place bread in baking dish, packing in tightly to fit.


1. Cook meatballs following package microwave instructions.
2. Combine 1 cup mozzarella cheese, garlic/herb spread, and mayonnaise; spread mixture evenly over bread. Bake 6-7 minutes or until cheese is bubbly.
3. Stir pizza sauce into meatballs; spoon over top of bread. Top with remaining 1 cup mozzarella cheese and sprinkle with bread crumbs. Bake 4-5 minutes or until cheese melts and sauce is hot. Serve.

Zucchini Onion Salad


3 medium zucchini, sliced

5 oz fresh pre-sliced red onions (1 1/2 cups)

1/3 cup crumbled garlic herb feta cheese

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1/2 cup red wine dressing


-- Cut zucchini into 1/4-inch-thick slices.
-- Cut onion slices in half.


1. Place all ingredients in salad bowl
2. Toss until evenly coated; serve.

Aprons Advice

-- Complete your meal with a veggie appetizer and finish with tiramisu for dessert.
-- Add cooked pasta into the zucchini salad for a light summer-time pasta salad.

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Meatball Sub Casserole

CALORIES (per 1/6 recipe) 300kcal; FAT 16g; CHOL 50mg; SODIUM 980mg; CARB 19g; FIBER 2g; PROTEIN 17g; VIT A 10%; VIT C 2%; CALC 35%; IRON 8%

Zucchini Onion Salad

CALORIES (per 1/6 recipe) 90kcal; FAT 5g; CHOL 5mg; SODIUM 280mg; CARB 10g; FIBER 1g; PROTEIN 3g; VIT A 6%; VIT C 30%; CALC 4%; IRON 2%

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