You are here

Zucchini Onion Casserole

the.instructor's picture
Ingredients
  Canola oil 2 Tablespoon
  Zucchini 2 Cup (32 tbs), slices
  Onion 1 Cup (16 tbs), slices
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Cornstarch 2 Tablespoon
  Chicken broth 2⁄3 Cup (10.67 tbs)
  Dry sherry 1⁄4 Cup (4 tbs)
  Dill weed 1 Teaspoon
  Paprika 1⁄2 Teaspoon
  Bread crumbs 3 Tablespoon
  Parmesan cheese 2 Tablespoon, grated
Directions

GETTING READY
1) Preheat oven to 350F (175C).
2) In a cup, dissolve cornstarch with chicken broth, sherry, dill weed and paprika. Keep it aside.

MAKING
3) In a skillet, heat oil to sauté zucchini and onion. Add mushrooms and sauté a little.
4) Use a baking dish to spray with vegetable cooking spray.
5) Place the zucchini mixture into baking dish.
6) Pour the cornstarch solution over the zucchini mixture.
7) Separately combine bread crumbs and Parmesan cheese to sprinkle on top.
8) Place the baking dish inside oven to bake for about 25 minutes.

SERVING
9) Serve the casserole warm by topping with more cheese, if you want.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Healthy
Preparation Time: 
40 Minutes
Cook Time: 
35 Minutes
Ready In: 
75 Minutes
Servings: 
2

Rate It

Your rating: None
4.373335
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 400 Calories from Fat 179

% Daily Value*

Total Fat 20 g31.2%

Saturated Fat 3.9 g19.3%

Trans Fat 0.1 g

Cholesterol 10.2 mg3.4%

Sodium 816.3 mg34%

Total Carbohydrates 44 g14.5%

Dietary Fiber 4.4 g17.8%

Sugars 7.5 g

Protein 11 g22.6%

Vitamin A 22.3% Vitamin C 49.4%

Calcium 29.6% Iron 18.2%

*Based on a 2000 Calorie diet

0 Comments

Zucchini Onion Casserole Recipe