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Zucchini Casserole

the.instructor's picture
  Zucchini 6 Medium
  Salt 1 Teaspoon
  Shredded cheddar cheese 1 Cup (16 tbs)
  Pepper 1⁄8 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), chopped
  Packaged biscuit mix 1⁄4 Cup (4 tbs)
  Eggs 4 , well beaten
  Butter/Margarine 1 Tablespoon
  Sliced pimiento stuffed olives 4 Ounce, garnish

Shred enough of the unpeeled zucchini to make 4 cups, lightly packed into the cup.
Turn into a bowl and mix in the salt; let stand 1 hour.
Turn into a colander or strainer and press out liquid.
Combine zucchini, cheese, pepper, garlic powder, parsley, and biscuit mix.
Stir in the beaten eggs until well blended.
Turn into a well-greased 9-inch-square baking pan (or 12 medium-sized muffin pans).
Dot the top with butter.
Bake uncovered in a 350° oven for 25 minutes (20 minutes if in muffin pans), or until the custard is set.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1257 Calories from Fat 721

% Daily Value*

Total Fat 81 g124.7%

Saturated Fat 38.5 g192.6%

Trans Fat 0 g

Cholesterol 999.2 mg333.1%

Sodium 4900.6 mg204.2%

Total Carbohydrates 71 g23.6%

Dietary Fiber 13.4 g53.6%

Sugars 22.6 g

Protein 63 g125.6%

Vitamin A 126.5% Vitamin C 331%

Calcium 117.3% Iron 53.2%

*Based on a 2000 Calorie diet

Zucchini Casserole Recipe