Directions:
- In a large frying pan, melt margarine or butter.
- Add diced onions and celery and saute' over medium heat, about 5 minutes (DO NOT BURN).
- Slice unpeeled zucchini and place in a large mixing bowl.
- Add cooked onion/celery, green onions, mushrooms including liquid, chopped tomato, salt and pepper and mix well.
- Preheat oven to 350 F degrees.
- Transfer mixture to a 9 x 13 oven-proof casserole dish and cover with aluminum foil.
- Bake in preheated 350 F oven for about 25 to 30 minutes or until vegetables are tender.
- Remove foil and let sit for 5 minutes before serving.
- Sprinkle each serving with parmesan cheese.
- This recipe is even better when re-heated and served the second day.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.67 Kcal (191 kJ) | ||
| Calories from fat | 28.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.17g | 5% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 0% | |
| Sodium | 167.65mg | 7% | |
| Potassium | 167.13mg | 4% | |
| Total Carbs | 3.66g | 1% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 6.9mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.1mg | 3% | |
* 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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