Directions:
- Cook sliced zucchini in boiling water until barely tender.
- Drain and place in blender with egg substitute, onion flakes and stuffing mix. Blend until smooth.
- Transfer mixture to casserole dish coated with cooking apray.
- Sprinkle top with cheese.
- Bake at 350°F until knife inserted in center comes out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.2 Kcal (1018 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 5.1mg | 2% | |
| Sodium | 584.09mg | 24% | |
| Potassium | 2666.54mg | 57% | |
| Total Carbs | 23.08g | 8% | |
| Sugars | 5.73g | 23% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 41.72g | 83% | |
| Vitamin C | 166.4mg | 277% | |
| Iron | 8.4mg | 47% | |
| Calcium | 516.1mg | 52% | |
| Amount Per 100 g | |||
| Calories | 35.42 Kcal (148 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 2% | |
| Sodium | 85.08mg | 24% | |
| Potassium | 388.4mg | 57% | |
| Total Carbs | 3.36g | 8% | |
| Sugars | 0.84g | 23% | |
| Dietary Fiber | 0.84g | 23% | |
| Protein | 6.08g | 83% | |
| Vitamin C | 24.2mg | 277% | |
| Iron | 1.2mg | 47% | |
| Calcium | 75.2mg | 52% | |
* 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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