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Zucchini Italiano

Meat.World's picture
Ingredients
  Zucchini 6 Small, cut in 1/4 inch slices
  Onion 1⁄2 Cup (8 tbs), chopped
  Green pepper 1⁄4 Cup (4 tbs), chopped
  Margarine/Butter 2 Tablespoon
  Canned tomato sauce 15 Ounce (1 Can)
  Dried basil 3⁄4 Teaspoon, crushed
  Dried thyme 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Hard cooked eggs 2
  Mozzarella cheese 6 Ounce, sliced (1 Package)
  Bacon slices 6 , crisp-cooked, drained, and crumbled
Directions

In large saucepan cook zucchini, covered, in boiling salted water till crisp-tender, about 5 minutes.
Drain well.
Cook onion and green pepper in margarine till tender but not brown.
Stir in tomato sauce, basil, thyme, and salt; heat through.
Remove yolks from hard-cooked eggs; set aside.
Chop egg whites and add to tomato mixture.
In 11 x 7 1/2 x 1 1/2-inch baking dish layer the zucchini, half the tomato sauce, the cheese slices, the remaining tomato sauce, and crumbled bacon.
Bake at 350° till heated through, 15 to 20 minutes.
Sieve egg yolks and sprinkle atop.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
6

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 210 Calories from Fat 120

% Daily Value*

Total Fat 14 g21%

Saturated Fat 5.4 g27.2%

Trans Fat 0 g

Cholesterol 104.7 mg34.9%

Sodium 703.1 mg29.3%

Total Carbohydrates 12 g4%

Dietary Fiber 3.4 g13.8%

Sugars 6.8 g

Protein 12 g24.4%

Vitamin A 23.7% Vitamin C 61.1%

Calcium 20.9% Iron 13.5%

*Based on a 2000 Calorie diet

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Zucchini Italiano Recipe