You are here

Zucchini Casserole Provencale

admin's picture
Ingredients
  Zucchini 3 Medium, sliced into ovals on diagonal
  Onion 1 Large, sliced
  Tomatoes 3 Large, sliced
  Anchovy fillets 4 , cut up
  Capers 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Black pepper To Taste
  Fresh basil/2 teaspoons dried basil 2 Tablespoon, minced
  Freshly grated parmesan/Romano cheese 1⁄2 Cup (8 tbs)
  Butter 4 Tablespoon
Directions

Line lightly buttered ovenproof casserole with half of sliced zucchini, onion, and tomatoes.
Top with half of anchovies, capers, garlic, salt, pepper, basil, and cheese.
Dot with butter.
Repeat layers.
Dot with butter.
Bake, uncovered, at 375 °F 35 to 45 minutes, until zucchini is tender.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Quick

Rate It

Your rating: None
4.191665
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1079 Calories from Fat 637

% Daily Value*

Total Fat 72 g111%

Saturated Fat 42.1 g210.6%

Trans Fat 0 g

Cholesterol 208.5 mg69.5%

Sodium 4915.2 mg204.8%

Total Carbohydrates 75 g25%

Dietary Fiber 18.5 g73.9%

Sugars 37.4 g

Protein 47 g94.2%

Vitamin A 179.3% Vitamin C 315.6%

Calcium 111.4% Iron 32.7%

*Based on a 2000 Calorie diet

0 Comments

Zucchini Casserole Provencale Recipe