Directions:
- Preheat the oven to 350. Coat a 9x13 baking dish with cooking spray.
- Combine the zucchini, onion, and chicken broth in a large pot set over medium-high heat, and bring to a boil. Cover, reduce the heat to low, and simmer for 20 minutes or until the veggies are tender. Drain well, transfer to a large bowl, and partially mash the veggies. Add the rice, sour cream, cheddar cheese, 2 T of Parmesan, the bread crumbs, eggs salt, and pepper to the vegetables, and stir gently to combine. Spoon the zucchini mixture into the prepared baking dish. Sprinkle the top with the remaining 2 T Parmesan cheese.
- Bake for 30 minutes or until the top is golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.34 Kcal (1048 kJ) | ||
| Calories from fat | 89.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 15% | |
|---|---|---|---|
| Cholesterol | 74.43mg | 25% | |
| Sodium | 579mg | 24% | |
| Potassium | 1232.55mg | 26% | |
| Total Carbs | 25.41g | 8% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 16.53g | 33% | |
| Vitamin C | 83.3mg | 139% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.2mg | 18% | |
| Calcium | 248.9mg | 25% | |
| Amount Per 100 g | |||
| Calories | 64.3 Kcal (269 kJ) | ||
| Calories from fat | 22.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 15% | |
|---|---|---|---|
| Cholesterol | 19.12mg | 25% | |
| Sodium | 148.72mg | 24% | |
| Potassium | 316.6mg | 26% | |
| Total Carbs | 6.53g | 8% | |
| Sugars | 0.27g | 4% | |
| Dietary Fiber | 0.76g | 12% | |
| Protein | 4.25g | 33% | |
| Vitamin C | 21.4mg | 139% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.8mg | 18% | |
| Calcium | 63.9mg | 25% | |
* 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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