Directions:
- Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13-in. x 9-in. baking dish, layer the zucchini, onion and rice; dot with 1 tablespoon butter. Top with squash and tomatoes.
- In a small bowl, combine the garlic salt, pepper and reserved juice; pour over tomatoes. Dot with remaining butter.
- Cover and bake at 350° for 40 minutes or until rice is tender. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Serve with a slotted spoon. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.62 Kcal (367 kJ) | ||
| Calories from fat | 50.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 9% | |
|---|---|---|---|
| Cholesterol | 15.95mg | 5% | |
| Sodium | 110.81mg | 5% | |
| Potassium | 51.88mg | 1% | |
| Total Carbs | 6.87g | 2% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 2.54g | 5% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 215.58 Kcal (903 kJ) | ||
| Calories from fat | 123.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.75g | 9% | |
|---|---|---|---|
| Cholesterol | 39.24mg | 5% | |
| Sodium | 272.61mg | 5% | |
| Potassium | 127.63mg | 1% | |
| Total Carbs | 16.91g | 2% | |
| Sugars | 2.22g | 4% | |
| Dietary Fiber | 1.27g | 2% | |
| Protein | 6.26g | 5% | |
| Vitamin C | 4.9mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 3% | |
| Calcium | 158.7mg | 6% | |
* 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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