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Zucchini Casserole

  Grated zucchini 1 1⁄3 Cup (21.33 tbs)
  Barley bread crumbs/Oat bread crumbs 1⁄3 Cup (5.33 tbs)
  Onion salt 1⁄2 Teaspoon
  Mixed spices 1⁄3 Teaspoon
  Barley flour 1 1⁄2 Teaspoon
  Butter 2 Teaspoon, melted
  Milk 3⁄4 Cup (12 tbs)
  Parmesan cheese 1 Tablespoon

Mix together the zucchini, crumbs, salt, and spices.
Set aside.
Stir flour into melted butter.
Add milk slowly.
Stir and cook until thickened.
Stir zucchini into white sauce.
Put into a lightly greased ovenproof casserole.
Sprinkle with grated Parmesan cheese.
Bake at 325° until bubbly.
If you can use wheat and gluten, you can substitute unbleached flour for the barley flour, and wheat bread crumbs for the barley or oat bread crumbs.
For gluten-free, substitute brown rice flour for the barley flour.

Recipe Summary

Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 454 Calories from Fat 158

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 10.8 g54.2%

Trans Fat 0 g

Cholesterol 48.7 mg16.2%

Sodium 1375.6 mg57.3%

Total Carbohydrates 57 g18.9%

Dietary Fiber 7.7 g30.9%

Sugars 19 g

Protein 21 g41.5%

Vitamin A 16.3% Vitamin C 46.8%

Calcium 69.5% Iron 18.4%

*Based on a 2000 Calorie diet

Zucchini Casserole Recipe