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Italian Zucchini

Ingredients
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Chopped celery 1 Cup (16 tbs)
  Vegetable oil/Olive oil 1⁄3 Cup (5.33 tbs)
  Zucchini 2 Pound, sliced 1/2 inch thick
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chopped pimiento 2 Ounce (1 Jar)
  Buttered breadcrumbs 1 Cup (16 tbs)
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
Directions

Saute onion, garlic, and celery in heated oil until onion is tender.
Add zucchini, salt, and pepper; cover and simmer about 10 minutes.
Add pimiento.
Spoon into a 1 1/2-quart casserole; top with breadcrumbs and cheese.
Bake at 350° for 20 minutes or until cheese is melted and breadcrumbs are brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Quick, Healthy

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1319 Calories from Fat 842

% Daily Value*

Total Fat 95 g146.6%

Saturated Fat 22.4 g112.2%

Trans Fat 0 g

Cholesterol 60.5 mg20.2%

Sodium 2860.8 mg119.2%

Total Carbohydrates 91 g30.5%

Dietary Fiber 18.1 g72.5%

Sugars 29.8 g

Protein 35 g69.3%

Vitamin A 93.4% Vitamin C 371.5%

Calcium 64.9% Iron 27.2%

*Based on a 2000 Calorie diet

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Italian Zucchini Recipe