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Italian Zucchini Casserole

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Submitted by rpl31

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 ½ 1.1
POUNDS KG ZUCCHINI
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML GREEN BELL PEPPERS
chopped
4 6E+1
TABLESPOONS ML MARGARINE
1 1
PACKAGE PACKAGE SPAGHETTI SAUCE
dry mix *
½ 118
CUP ML CHEDDAR CHEESE
shredded
1 1
1 1
CAN CAN TOMATO PASTE
6 oz
1 237
CUP ML WATER
1 1
X X PARMESAN CHEESE
grated *

Directions

Slice zucchini into ½ inch pieces and drop into boiling water.

Cook 4 to 5 minutes and drain. Place zucchini in casserole dish.

Sauté onion and green pepper in margarine.

Add sauce mix, cheddar cheese, mushrooms, tomato paste, and water.

Mix well and pour over zucchini. Sprinkle top with Parmesan cheese.

Bake 25 to 30 minutes at 350℉ (180℃) or microwave 13 minutes on high; turn once.

Let stand 5 to 10 minutes before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 216 55% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 314mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 22%
Sugars g
Protein 15g
Vitamin A 31% Vitamin C 90%
Calcium 13% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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