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directions
1. In a medium saucepan cook zucchini, covered, in a small amount of boiling water for 2 to 3 minutes or just until tender. Drain zucchini. Set aside.
2. Meanwhile, coat six 8- to 10-ounce individual casseroles or ramekins with cooking spray. In a large bowl toss together bread cubes, cheese cubes, and zucchini. Divide equally among prepared casseroles.
3. In a medium bowl combine eggs, milk, green onions, the 2 tablespoons dill, the salt, and pepper. Pour evenly over mixture in casseroles. Using the back of a large spoon, press bread and cheese pieces down to moisten. Cover with plastic wrap; chill for 4 to 24 hours.
4. Preheat oven to 325?F. Remove plastic wrap; cover casseroles with foil. Bake for 20 minutes. Uncover and bake 25 to 30 minutes more or until a knife inserted near the centers comes out clean. Let stand for 10 minutes before serving. If desired, garnish with fresh dill sprigs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (230g) | ||
Recipe Makes: 1 | ||
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Calories: 8 | ||
Calories from Fat: 6 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.1mg | 0 % | |
Potassium 7.4mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
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: 8
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