Try this Simple Zucchini Parmesan recipe, or contribute your own.
Suggest a better descriptionSimmer the chopped zucchini (you should have about 3 cups) in salted water for 6-7 minutes and drain. In a saucepan over low heat, combine the sour cream, butter, 2 tblespoons of Parmesan cheese, salt and paprika. Remove from the heat and stir in the egg. Combine this with the drained zucchini, put into a lightly oiled casserole dish and top with the buttered bread crumbs and more Parmesan. Bake 20 minutes at 375 degrees.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 4 | ||
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Calories: 235 | ||
Calories from Fat: 158 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 542mg | 167 % | |
Sodium 209.4mg | 7 % | |
Potassium 326mg | 9 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.7g | ||
Protein 16.7g | 24 % | |
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: 235
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