Try this Zucchini Cheese Casserole recipe, or contribute your own.
Suggest a better description1: Combine the diced zucchini with the onions and butter in a skillet. Sauté until tender. Add drained chilies, flour, salt and pepper.
2: Turn into a 9” pie plate or shallow 1 ½ quart baking dish. Sprinkle with the Monterey Jack cheese. Mix the egg with the cottage cheese with the Romano cheese.
3: Bake uncovered in a 400 degree F oven for 20 minutes or until hot in the center.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 293 | ||
Calories from Fat: 187 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 65.6mg | 20 % | |
Sodium 1867.5mg | 64 % | |
Potassium 415.3mg | 11 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 6.2g | ||
Protein 19.9g | 28 % | |
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: 293
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