Directions:
- Preheat oven to 350 degrees F.
- In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Let zucchini cool. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 996.81 Kcal (4173 kJ) | ||
| Calories from fat | 894 Kcal | ||
| % Daily Value* | |||
| Total Fat | 99.33g | 153% | |
|---|---|---|---|
| Cholesterol | 380.35mg | 127% | |
| Sodium | 817.48mg | 34% | |
| Potassium | 1265.05mg | 27% | |
| Total Carbs | 15.08g | 5% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 17.45g | 35% | |
| Vitamin C | 79.4mg | 132% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 3.2mg | 18% | |
| Calcium | 257.7mg | 26% | |
| Amount Per 100 g | |||
| Calories | 228.14 Kcal (955 kJ) | ||
| Calories from fat | 204.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.73g | 153% | |
|---|---|---|---|
| Cholesterol | 87.05mg | 127% | |
| Sodium | 187.1mg | 34% | |
| Potassium | 289.53mg | 27% | |
| Total Carbs | 3.45g | 5% | |
| Sugars | 0.28g | 5% | |
| Dietary Fiber | 0.65g | 11% | |
| Protein | 3.99g | 35% | |
| Vitamin C | 18.2mg | 132% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.7mg | 18% | |
| Calcium | 59mg | 26% | |
* 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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