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Zucchini San Mateo

Fondue.Chef's picture
  Zucchini 4 Medium
  Salt To Taste
  Grated parmesan cheese 2 Tablespoon
  Pimiento 7 Ounce, well drained
  Salami slice 6 (Thin Slices)
  Natural swiss cheese 6 Ounce, cut in 6 portions
  Saltine cracker crumbs 1 Cup (16 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted

Wash zucchini, cut off stem ends and cut in thirds length wise.
Sprinkle lightly with salt and let stand 15 minutes.
Pat dry with paper towels.
Arrange in two layers in a buttered 2-quart rectangular casserole.
Sprinkle Parmesan cheese over each layer.
Split pimiento pods along one side and lay flat.
Place a slice of salami and a portion of cheese on each.
Roll up and arrange on top of zucchini.
Combine crumbs with parsley and butter and sprinkle over casserole.
Cover and bake in a 350° F.oven for 45 minutes.
Uncover and bake 10 to 15 minutes longer.

Recipe Summary

Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1858 Calories from Fat 1217

% Daily Value*

Total Fat 138 g212.5%

Saturated Fat 80.2 g401.1%

Trans Fat 0 g

Cholesterol 373.7 mg124.6%

Sodium 2789.9 mg116.2%

Total Carbohydrates 74 g24.8%

Dietary Fiber 11.7 g46.9%

Sugars 20.1 g

Protein 90 g180.3%

Vitamin A 214.4% Vitamin C 495.8%

Calcium 182.4% Iron 53.2%

*Based on a 2000 Calorie diet

Zucchini San Mateo Recipe