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Zucchini Madison

Fondue.Chef's picture
  Squash zucchini 4 Large
  Ground beef 1 Pound
  Chopped onions 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Toasted bread cubes 2 Cup (32 tbs)
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
  Canned tomato sauce 16 Ounce (Two 8 Ounce Cans)
  Water 1⁄2 Cup (8 tbs)

Wash and peel zucchini.
Dice half of the zucchini and slice the remainder.
Brown beef and onion and add seasonings.
Mix with bread cubes, diced zucchini, 1/2 cup cheese and 1 can tomato sauce.
Spoon mixture into buttered 1 1/2 quart casserole.
Arrange sliced zucchini on top and sprinkle with remaining cheese.
Mix the other can of tomato sauce with water and pour over the casserole.
Cover and bake in a 350° F.oven for 45 minutes.
Uncover and continue baking until zucchini is tender, about 15 minutes longer

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2330 Calories from Fat 1477

% Daily Value*

Total Fat 163 g250.5%

Saturated Fat 64.5 g322.5%

Trans Fat 4.2 g

Cholesterol 483.5 mg161.2%

Sodium 6126.2 mg255.3%

Total Carbohydrates 108 g36.1%

Dietary Fiber 22 g87.8%

Sugars 45.1 g

Protein 125 g250.1%

Vitamin A 111.3% Vitamin C 291.2%

Calcium 100.8% Iron 88.7%

*Based on a 2000 Calorie diet

Zucchini Madison Recipe