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Italian Zucchini

American.Eats's picture
  Zucchini 2 Pound
  Onion 1
  Oil 1 Tablespoon
  Tomato paste 1 Can (10 oz)
  Tomato juice 3⁄4 Cup (12 tbs)
  Bread slice 4
  Garlic 1 Clove (5 gm)
  Buttered bread crumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

Cook squash in boiling, salted water until just tender; drain.
Saute onion and garlic in oil until tender; add tomato paste and tomato juice.
Place half the squash in lightly buttered casserole; add half the bread cubes.
Add half the tomato mixture; repeat layers.
Cover with buttered crumbs and cheese.
Bake at 350 degrees for 30 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1053 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 9 g44.9%

Trans Fat 0 g

Cholesterol 27.4 mg9.1%

Sodium 1540 mg64.2%

Total Carbohydrates 166 g55.2%

Dietary Fiber 27.8 g111.3%

Sugars 64 g

Protein 49 g98.2%

Vitamin A 141.8% Vitamin C 434.9%

Calcium 72.1% Iron 88.8%

*Based on a 2000 Calorie diet

Italian Zucchini Recipe