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Baked Zucchini Cheddar Casserole
Yield: 8 servings
2
1
1
2
1
1
1
pounds zucchini, shredded
1/2 cups Cheddar, shredded
can cream of chicken soup
cups sour cream
/4 pound butter, melted
/2 cup onion, diced
teaspoon salt
Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15
minutes. Use your hands to press all the liquid out you can.
Mix all ingredients. Place in a 9 x 13−inch baking dish and bake in a 350 degree oven for 45 minutes to
one hour.
Per Serving: 380 Cal (79% from Fat, 11% from Protein, 10% from Carb); 11 g Protein; 34 g Tot Fat;
1
0 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 899 mg Sodium; 86 mg Cholesterol
Baked Zucchini Cheddar Casserole
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