Zucchini and Tomato Casserole Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.
Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.
Bake 30 minutes in the preheated oven, until bubbly and golden brown.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	108.08 Kcal (453 kJ)
Calories from fat	66.89 Kcal
		% Daily Value*
Total Fat	7.43g	11%
Cholesterol	23.07mg	8%
Sodium	268.79mg	11%
Potassium	154.99mg	3%
Total Carbs	2.91g	1%
Sugars	1.59g	6%
Dietary Fiber	0.52g	2%
Protein	7.73g	15%
Vitamin C	8.5mg	14%
Iron	0.3mg	2%
Calcium	242.8mg	24%

Amount Per 100 g
Calories	143.16 Kcal (599 kJ)
Calories from fat	88.6 Kcal
		% Daily Value*
Total Fat	9.84g	11%
Cholesterol	30.56mg	8%
Sodium	356.03mg	11%
Potassium	205.3mg	3%
Total Carbs	3.86g	1%
Sugars	2.1g	6%
Dietary Fiber	0.69g	2%
Protein	10.24g	15%
Vitamin C	11.2mg	14%
Iron	0.4mg	2%
Calcium	321.6mg	24%

* 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.

Tastes

salty
savory
bitter
sweet

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