Cook zucchini, onion and garlic in butter until crisp-tender, stirring frequently. Remove from heat. Sprinkle with flour and salt and toss well. Stir in evaporated milk, sour cream and cheese. Turn into a shallow 1-quart casserole. Bake at 375F for 20 minutes. Recipe by: Mom Posted to EAT-L Digest by Nancy Pallotta
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|Serving Size: 1 Serving (1113g)|
|Recipe Makes: 1|
|Calories from Fat: 771 (62%)|
|Amt Per Serving||% DV|
|Total Fat 85.7g||114 %|
|Saturated Fat 52.2g||261 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 263.1mg||81 %|
|Sodium 997.6mg||34 %|
|Potassium 2730.9mg||72 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 71.4g|
|Protein 48.8g||70 %|
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Calories per serving: 1249
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