Zesty Squash And Zucchini Casserole
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Dried oregano leaves||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Yellow summer squash||1 Large, cut into 0.25 inch slices|
|Zucchini||2 Small, cut into 0.5 inch slices|
|Onion||1 Large, cut into 16 pieces|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Fresh tomato||1 Large, cut into eights|
Place butter or margarine, garlic and seasonings in a deep, 2 1/2 quart, heat-resistant, non-metallic casserole.
Heat, uncovered, on full power 1 minute.
Mix melted butter or margarine and seasoning until blended.
Add sliced squash, zucchini, onions and mushrooms to seasoned butter mixture.
Toss lightly until all vegetables are coated with seasoned butter mixture.
Cover tightly and heat on full power 8 minutes.
Add tomatoes and heat on full power an additional 6 minutes or until vegetables have reached desired degree of doneness.
Serving size: Complete recipe
Calories 738 Calories from Fat 427
% Daily Value*
Total Fat 49 g74.9%
Saturated Fat 29.6 g147.9%
Trans Fat 0 g
Cholesterol 121 mg40.3%
Sodium 1049.2 mg43.7%
Total Carbohydrates 73 g24.2%
Dietary Fiber 20.5 g81.9%
Sugars 36 g
Protein 19 g38.4%
Vitamin A 102.2% Vitamin C 316.2%
Calcium 36.7% Iron 43.1%
*Based on a 2000 Calorie diet