zucchini, corn bread stuffing
steam zucchini and onions until tender drain and let cool. melt butter in large skillet and add stuffing. take 1/2 of stuffing mixture and press into greased 13 x 9 2 pan. mix soup and sour cream and add zucchini onion mixture. mix well. pour mixture over stuffing in pan sprinkle other half of stuffing on top.
bake at 350* for 20 minutes
sprinkle with cheese if desired and bake 10 more minutes
if no cheese bake 30 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 78 | ||
Calories from Fat: 59 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.1mg | 5 % | |
Sodium 37.4mg | 1 % | |
Potassium 89.5mg | 2 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.9g | ||
Protein 0.9g | 1 % | |
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: 78
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