Try this Zucchini Squash Casserole recipe, or contribute your own.
Suggest a better descriptionWash zucchini; cut into 1/2 inch thick slices. In a large skillet lightly brown slices in hot butter. Transfer slices to a shallow 1-1/2 quart casserole with a tight fitting lid. Sprinkle layers of zucchini with salt, pepper, oregano and minced onion. Add bouillon to butter left in skillet, heat to boiling and pour over squash; cover. Bake in 350 degree oven 25-30 minutes or until slices are tender, but still a little firm. Makes 4 servings. *or can use chicken broth Posted to EAT-L Digest 25 Aug 96 From: Pam and KerryAnn Cobb
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 1 | ||
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Calories: 844 | ||
Calories from Fat: 819 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91g | 121 % | |
Saturated Fat 30.4g | 152 % | |
Monounsaturated Fat 35.8g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 98.6mg | 30 % | |
Sodium 775.6mg | 27 % | |
Potassium 423.8mg | 11 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.4g | ||
Protein 4.7g | 7 % | |
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: 844
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