Zucchini Casserole
Source of Recipe
unknown
List of Ingredients
1 pound zucchini -- small
1 large onion -- finely chopped
6 tablespoons butter
2 cups sharp cheddar cheese -- shredded
1 clove minced garlic
1 teaspoon salt
dash pepper
2 eggs -- slightly beaten
Recipe
Cook zucchini whole in a small amount of water until crisp tender. Cool. Saute
onion and garlic in 4 Tbsp butter. Cut cooled squash in cubes (or
just circles, its easier) and add to onion. Stir in salt, pepper, and 1 1/2
cups cheese (reserve 1/2 cup for topping). Cool. Mix vegetable mixture
with beaten eggs. Place mixture in buttered casserole dish. Top with
reserved 1/2 cup cheese. Bake at 350 degrees for 30 - 45 minutes.
Per Serving (excluding unknown items): 1760 Calories; 154g Fat (77.3% calories
from fat); 75g Protein; 27g Carbohydrate; 7g Dietary Fiber; 798mg
Cholesterol; 4369mg Sodium. Exchanges: 9 1/2 Lean Meat; 4 Vegetable;
24 1/2 Fat.
Yields one serving so you must divide the carb count by
the number of servings minus fiber.
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