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Zucchini A La Creole

Western.Chefs's picture
  Zucchini squash 2 1⁄2 Pound, washed and sliced
  Green pepper 1⁄2 Cup (8 tbs), diced
  Onion 1⁄2 Cup (8 tbs), chopped
  Butter 3 Tablespoon, melted
  Tomatoes 3 Large, chopped
  All purpose flour 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Bread crumbs 1⁄2 Cup (8 tbs), buttered
  Shredded cheddar cheese 1⁄4 Cup (4 tbs)

Cook zucchini in a small amount of water in a covered saucepan about 8 minutes.
Drain and place squash in a greased 2-quart casserole.
Saute green pepper and onion in melted butter or margarine until limp but not brown.
Add tomatoes; sprinkle with flour and stir well.
Cook an additional 2 or 3 minutes or until vegetables are tender.
Season with salt, pepper, and sugar.
Spoon mixture over the zucchini.
Combine crumbs and cheddar cheese and sprinkle over casserole.
Bake at 350° for 30 minutes or until cheese is melted and mixture is bubbly.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 989 Calories from Fat 440

% Daily Value*

Total Fat 50 g77.1%

Saturated Fat 30 g150.2%

Trans Fat 0 g

Cholesterol 127 mg42.3%

Sodium 3404.5 mg141.9%

Total Carbohydrates 117 g39.1%

Dietary Fiber 23.3 g93.4%

Sugars 41.4 g

Protein 33 g65.7%

Vitamin A 172% Vitamin C 538.9%

Calcium 50.5% Iron 48.9%

*Based on a 2000 Calorie diet

Zucchini A La Creole Recipe