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Olive & Zucchini Casserole

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Ingredients
  Zucchini 2 Pound
  Ripe olives 2⁄3 Cup (10.67 tbs), coarsely chopped
  Eggs 2 , slightly beaten
  Milk 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper To Taste
  American cheese 1 Cup (16 tbs), grated
  Soft bread crumbs 1 Cup (16 tbs)
  Butter 1 Tablespoon, melted
Directions

Slice zucchini and cook in small amount of water until tender, drain, and mash.
Stir in olives, eggs, milk, salt, pepper and cheese.
Turn into 2-quart casserole.
Blend crumbs with butter and sprinkle over top.
Bake at 350° for 1 hour or until set in center.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini

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3.98846
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1296 Calories from Fat 793

% Daily Value*

Total Fat 89 g137.6%

Saturated Fat 45.3 g226.7%

Trans Fat 0 g

Cholesterol 610.3 mg203.4%

Sodium 3587.7 mg149.5%

Total Carbohydrates 70 g23.3%

Dietary Fiber 14.9 g59.7%

Sugars 25.1 g

Protein 66 g131.5%

Vitamin A 94.9% Vitamin C 258.9%

Calcium 143.7% Iron 62.8%

*Based on a 2000 Calorie diet

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Olive & Zucchini Casserole Recipe