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Zucchini Italian

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The zucchini Italian is a herbed and fresh zucchini recipe made with added veggies. Prepared with tomatoes and onions, the zucchini italian is herbed with dillweed and is topped with cheese and oven cooked just before serving for a lovely taste.
  Butter/Shortening 2 Tablespoon
  Onion 1 , sliced
  Zucchini 1 Pound, sliced
  Diced tomatoes 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1 Dash
  Dill weed 1 Teaspoon

Heat butter in medium skillet. (Use skillet with its own top.)
Cook onion rings in butter until yellow.
Add remaining ingredients; cover.
Lower heat to simmer; cook 10 to 15 minutes, until vegetables are tender.
If you want this for company and want to make it ahead, put cooked vegetables in casserole dish; sprinkle with grated cheese.
Just before serving, put into preheated moderate oven 5 minutes or until cheese has browned.

Recipe Summary

Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 388 Calories from Fat 227

% Daily Value*

Total Fat 26 g39.8%

Saturated Fat 15.7 g78.5%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 2014.2 mg83.9%

Total Carbohydrates 38 g12.6%

Dietary Fiber 10.2 g40.7%

Sugars 18.4 g

Protein 10 g19.7%

Vitamin A 69% Vitamin C 187.7%

Calcium 21.5% Iron 26.8%

*Based on a 2000 Calorie diet

Zucchini Italian Recipe