Try this Zucchini Stuffing Casserole recipe, or contribute your own.
Suggest a better descriptionContributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook zucchini in a little boiling water until tender. Drain. Saute carrots and onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-1/2 cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a casserole dish. Melt remaining butter and combine with remaining stuffing cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40 minutes at 350 degrees. Serves 6-8.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 8 | ||
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Calories: 280 | ||
Calories from Fat: 175 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 31.2mg | 10 % | |
Sodium 768.6mg | 27 % | |
Potassium 368.4mg | 10 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 19.6g | ||
Protein 4.8g | 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: 280
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