Olive & Zucchini Casserole
|Ripe olives||2⁄3 Cup (10.67 tbs), coarsely chopped|
|Eggs||2 , slightly beaten|
|Milk||1⁄2 Cup (8 tbs)|
|American cheese||1 Cup (16 tbs), grated|
|Soft bread crumbs||1 Cup (16 tbs)|
|Butter||1 Tablespoon, melted|
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.
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