Try this Zucchini Casserole recipe, or contribute your own.
Suggest a better descriptionBring water to a boil. Add zucchini and onion. Boil about 5 minutes. Drain. Combine sour cream and cream of chicken soup; fold in zucchini and onion mixture. Set aside.
Pour margarine over crumbs. Spread 1/2 of crumb mixture in bottom of 13 x 9 x 2-inch pan. Pour zucchini mixture on crumbs. Top with remaining crumbs. Bake at 350F. for 30 minutes.
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Serving Size: 1 Serving (575g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 516 | ||
Calories from Fat: 217 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 14.3mg | 4 % | |
Sodium 813.7mg | 28 % | |
Potassium 979.7mg | 26 % | |
Total Carbohydrate 68.4g | 20 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 59.7g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 516
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