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Zucchini Casserole

chef.brandon's picture
Ingredients
  Butter 2 Tablespoon
  Onion 1 Large, diced
  Celery 1 1⁄2 Cup (24 tbs), chopped
  Zucchini 3 , cut into 1" pieces (6" Length)
  Green onion 1 , sliced
  Mushrooms with liquid 1 Can (10 oz) (1 Tin)
  Fresh tomatoes 1 Cup (16 tbs) (More)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1. Preheat oven to 350° F.

MAKING
2. In large frying pan, fry onions and celery with margarine over very low heat; do not brown.
3. Stir in rest of the ingredients.

FINALISING
4. In a casserole, transfer the mixture, cover and bake for 20-30 minutes until vegetables are just tender.
5. Uncover and heat for another 5 minutes for the liquids to get absorbed.

SERVING
6. Serve hot or refrigerate and reheat before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Cook Time: 
40 Minutes
Servings: 
2

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Your rating: None
4.07857
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 283 Calories from Fat 120

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 320.4 mg13.4%

Total Carbohydrates 37 g12.2%

Dietary Fiber 10.2 g40.8%

Sugars 18.5 g

Protein 11 g22.9%

Vitamin A 48.4% Vitamin C 139.4%

Calcium 13.8% Iron 14.7%

*Based on a 2000 Calorie diet

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Zucchini Casserole Recipe