White Castle & Zucchini Casserole
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | each |
hamburgers
|
* |
| 3 | each |
zucchini
cut up |
|
| 4 | tablespoons |
all-purpose flour
|
|
| 8 | ounces |
spaghetti sauce
meatless |
|
| 8 | ounces |
ricotta cheese
|
|
| 1 | each |
eggs
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | each |
hamburgers
|
* |
| 3 | each |
zucchini
cut up |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 231.2 | ml/g |
spaghetti sauce
meatless |
|
| 231.2 | ml/g |
ricotta cheese
|
|
| 1 | each |
eggs
|
|
| 1 | x |
Parmesan cheese
grated |
*
|
Directions
Set aside hamburger buns, spread with garlic butter.
Place zucchini slices in bottom of greased 8x8 inch square baking dish .
Sprinkle with flour.
Top with White Castle hamburgers and onions. Add spaghetti sauce.
Spread mixture of ricotta cheese and beaten egg over sauce.
Sprinkle with Parmesan cheese.
Bake uncovered at 350℉ (180℃). for 30 minutes.
Let stand for 10 minutes. Broil buns open-faced until toasted.
Cut casserole into 5 to 6 servings.
Spoon casserole onto top of buns.
