Source: The Child Research Center League, Detroit, MI, “Culinary Capers,” 1971
Simmer zucchini in a little water, covered, 6-8 min. until tender, shaking pan occasionally. Drain well. Mix next 5 and stir into zucchini. Stir over low heat until cheese is melted. Remove from heat. Add last 2 and zucchini. Pour into a 1 1/2 qt. casserole. Can be refrigerated overnight at this point. Top with buttered bread crumbs if desired. Brown in 375F oven or broil to brown. If refrigerated, bake 30 min.
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Serving Size: 1 Recipe (877g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1828 | ||
Calories from Fat: 1747 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 194.1g | 259 % | |
Saturated Fat 121.2g | 606 % | |
Monounsaturated Fat 51.1g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 712.5mg | 219 % | |
Sodium 1399.4mg | 48 % | |
Potassium 1677.8mg | 44 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 15.9g | ||
Protein 13.1g | 19 % | |
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: 1828
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