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Zucchini Cheese Casserole

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Ingredients
  Zucchini 4 Medium, cut lengthwise into 0.5-inch-thick strips (About 5 Ounces Each)
  Salt 1⁄2 Teaspoon
  Muenster cheese 4 Ounce, shredded
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Minced onion 1 Teaspoon
  Dijon style mustard 1 Teaspoon
Directions

Into 12-inch skillet pour water to a depth of about 1 inch and bring to a boil; add zucchini and salt, cover, and cook until tender-crisp, about 3 minutes.
Spray 2-quart flameproof casserole with nonstick cooking spray; drain zucchini and transfer to casserole.
In small bowl combine remaining ingredients, mixing well; spread over zucchini and broil until cheese melts and begins to brown, 4 to 5 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 636 Calories from Fat 325

% Daily Value*

Total Fat 38 g57.8%

Saturated Fat 23.1 g115.3%

Trans Fat 0 g

Cholesterol 115.7 mg38.6%

Sodium 1931.6 mg80.5%

Total Carbohydrates 38 g12.6%

Dietary Fiber 7.7 g30.8%

Sugars 21.3 g

Protein 41 g81.9%

Vitamin A 52.1% Vitamin C 199.9%

Calcium 112.5% Iron 16.7%

*Based on a 2000 Calorie diet

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Zucchini Cheese Casserole Recipe