Try this Zucchini-Rice Casserole Italiano recipe, or contribute your own.
Suggest a better descriptionCook zucchini, covered, in a small amount of boiling water 2 minutes; drain well, and set aside. Combine beef and next 6 ingredients in a skillet. Cook until meat is browned, drain off pan drippings. Add rice and tomato sauce; set aside. Combine egg and cottate cheese; stir well. Layer half of zucchini in a lightly greased 13x9 inch baking dish; top with meat mixture and cottage cheese mixture. Top with remaining zucchini. Cover and bake at 350 for 20 minutes. Add cheddar cheese; bake, uncovered, an additional 5 minutes. Makes 6 servings. Posted to EAT-L Digest by Pam & KerryAnn Cobb
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Serving Size: 1 Serving (3072g) | ||
Recipe Makes: 1 | ||
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Calories: 3209 | ||
Calories from Fat: 1045 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 116.1g | 155 % | |
Saturated Fat 54g | 270 % | |
Monounsaturated Fat 43.7g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 643.8mg | 198 % | |
Sodium 3282.2mg | 113 % | |
Potassium 4077.7mg | 107 % | |
Total Carbohydrate 347.5g | 102 % | |
Dietary Fiber 26.4g | 106 % | |
Sugars, other 321.1g | ||
Protein 184.7g | 264 % | |
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: 3209
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