Sure, you're talking about a type of veggie casserole with spaghetti sauce. Sounds delish.

Here's what I would do:

Put the veggies, raw, into the bottom of a baking pan and cover with the sauce. As you suggest, onions would go well and you can also mix in a small amount of minced garlic or garlic powder into the sauce if you want. Then into a preheated oven at 325 or 350 for 30-40 minutes. Tomato sauce can burn/scorch so I'd watch it. The temp is right when it starts to bubble and then you can turn the temp down maybe 25 degrees for it to heat through for another 10-15 min. I'm guessing on the temps and the time, you can judge from what you see.

If you cut the veggies into small enough bite sized pieces, they will cook to al dente in the heated sauce. Mushrooms give off a lot of water so to prevent them from thinning the sauce, put the cut mushrooms into a measuring cup and microwave for maybe two minutes. When you see the pile has shrunk and there's liquid at the bottom, they're ready to add (without the water) to the other veggies.

You could add grated hard Italian cheese or thin Mozzarella slices on the top, or not, as you prefer.

Report back what you decide to do and how it came out.

Saute' the vegetables in olive oil until lightly browned, season with salt, pepper, Italian seasoning (basil, thyme, oregano, marjoram). Heat sauce. Put vegetables in bowl then cover with sauce.

Thanks everyone! I may try Diane's method, but I'll also probably add a little Parmesan, but not too much. I can't handle much dairy anymore. Unfortunately, I think my salt intake needs to go down so I'll reduce it too. I know this is simple. I just don't want it to be bland.

You might want to check the sodium level on that jarred spaghetti sauce you;re using. It's really easy to make your own.

I like the spiralizer for zucchini too. Sure helps reduce the carbs.

I put spaghetti sauce over lightly fried sliced eggplant and add cheese, but it is good without cheese too.

You could roast them in the oven or grill.

Blfenton, we do make our own sauce. I don't buy any prepared foods other than things like yogurt where the ingredients are pretty limited. Even then, I only buy plain low-fat yogurt to avoid any unnecessary additions.

oh sorry Fun2BHere - My comment was for adellabedella. I was assuming that her jarred spaghetti sauce was store bought.

I'm like you, I buy few prepared items.

I’ve been using the spiralizer for making zucchini and squash noodles. I like to put them on a paper towel for about a half hour at room temperature to get some of the water out of them. Then sauté over medium heat in a drizzle of olive oil and maybe a tbsp of butter. I add a tsp of kosher salt and a bit of pepper after the noodles begin to soften and keep stirring until done.

I make my own sauce with diced tomatoes and seasoning. So you can add meat or not to your preferred sauce

I make my own tomato sauce and add the veggies in there. I will sauté up onion, garlic, peppers, celery, shredded carrot, mushrooms. I vary what's in there every time...can add greens like spinach, or small white beans rinsed. I will add a couple of dashes of tobasco and I use Penzey's Pasta Sprinkles...or if I don't have that, I'll add my own oregano, basil, marjoram, thyme. Then I add a can of petit diced tomatoes. (You can use any tomatoes...break up whole canned, fresh tomatoes seeded diced, tomato puree...). If you want more tomato flavor or thicker sauce add a can of tomato paste. And let that simmer while the flavors all blend. If I want a meat sauce, I will add browned up ground beef. If I want to add chicken, I will brown the chicken first in the same pan. You can also cut up white fish like cod into cubes and add that instead of the beef or chicken. Serve over whatever you like as a base....spiralized squash, pasta, rice, quinoa, on a roll like a sloppy joe...

I made it tonight. I just used a jarred sauce and added ground beef. I didn't feel like cooking everything from scratch. I sauteed zucchini, yellow squash, onion, mushrooms, red bell pepper, and garlic in a little olive oil. I didn't have much garlic so I added powdered and used a little garlic salt, but not much. I added a teaspoon of butter and some Parmesan at the end. I put the sauce over it on my plate. Dh and I liked it. The kids are avoiding it because they wanted spaghetti. Dd finally ate some and said it was good. Ds#1 is eating a bowl of the veggies. He doesn't like spaghetti sauce.

Sounds delicious. Sounds a bit like my summer meatless spaghetti sauce.

I add a spoonfull of olive oil in a skillet, add some crushed garlic, a huge pile of onions chopped big, chunks of zucchini, and sautee for less than 10 minutes. Dump into a pot add a few cans of whole tomatoes that I cut up myself and simmer a hour or so.adding some fresh herbs, served over pasta and topped with parm. That and a big salad is a quick meal.

I haven't made it in awhile because I can't find any good canned tomatoes. They have been tasting tinny. I suppose I'll make it when tomatoes come into season.

My cousin stopped in once when I was serving this for dinner...she could not believe I was not giving the kids a meat for dinner. Ever since than I have felt almost guilty serving this.

Don't feel guilty serving a meatless meal! Meat is not essential, and no one needs to eat it every day. You're doing a good thing for both health and for the environment.

If you're concerned about protein levels in a meatless meal, throw in a can of rinsed beans...that's what I do. DH always loses weight on a vegetarian meal, but not me...I do when I eat fish.

Realistically I'm not concerned about no protein for an occasional meal. My cousin just has a way...lol.

Annie good idea about the beans Thank You.

I could also add hard boiled egg to the salad.

It will still have protein, even without extra beans and eggs, though that's a good idea. Lentils would be a nice, protein-rich addition as well. I like nuts in pasta too. We had a pasta dish last night with hazelnuts. Adds a nice texture.

My favorite Italian restaurant makes this pasta with ground up spinach, mushrooms and pine nuts in a tomato cream sauce. It's so good.

I also was making from scratch, until I found this brand. It costs more than the more common ones, but it is well worth it. ALL the ingredients are common pronounceable ingredients. They also have a pizza sauce I like.

https://www.raos.com/

Rao's is my favorite. I like it better than most homemade sauces.

I've heard Rao's sauce is fantastic but I've never found it in any stores. I don't want to order online.

There's an italian grocery store nearby that I need to check out as I've never gone in. I might be able to find some good canned tomatoes there.

Mamapinky, I get mine from Walmart or Publix.

https://www.walmart.com/search/?query=raos&cat_id=0&typeahead=rao

Oh that's a good price. I rarely find them below $9.99 locally but I stock up when I do. Amazon Fresh has them for $6 or $7.