Directions:
- Cook squash, covered, in a small amount of boiling water 8 to 10 minutes or until tender; drain well, pressing between paper towels.
- Combine squash and butter in a bowl; mash until butter melts. Stir in eggs and next 7 ingredients; spoon into a lightly greased shallow 2-quart baking dish. Sprinkle with crushed crackers.
- Bake at 325° for 30 minutes. Sprinkle with cheese; bake 5 more minutes or until cheese melts.
- *2 1/2 pounds zucchini, sliced, may be substituted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.6 Kcal (1053 kJ) | ||
| Calories from fat | 169.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.87g | 29% | |
|---|---|---|---|
| Cholesterol | 82.85mg | 28% | |
| Sodium | 571.67mg | 24% | |
| Potassium | 359.36mg | 8% | |
| Total Carbs | 17.08g | 6% | |
| Sugars | 7.39g | 30% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 4.64g | 9% | |
| Vitamin C | 14mg | 23% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.2mg | 18% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 119.54 Kcal (500 kJ) | ||
| Calories from fat | 80.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 29% | |
|---|---|---|---|
| Cholesterol | 39.36mg | 28% | |
| Sodium | 271.61mg | 24% | |
| Potassium | 170.74mg | 8% | |
| Total Carbs | 8.12g | 6% | |
| Sugars | 3.51g | 30% | |
| Dietary Fiber | 0.32g | 3% | |
| Protein | 2.2g | 9% | |
| Vitamin C | 6.7mg | 23% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.5mg | 18% | |
| Calcium | 18.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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