Directions:
- Rinse zucchini and squash, slice lengthwise and quarter.
- Boil in salted water until just tender. Drain and set aside.
- In large nonstick skillet, sauté chopped onion, green pepper, and mushrooms in butter until tender.
- Add diced tomatoes, flour and sugar. Cook and stir about 3 minutes until slightly thickened.
- Coat a 9 x 13-inch pan with cooking spray.
- Add zucchini and squash. Top with vegetable mixture. Top with cheese.
- Top with enough bread crumbs to cover with a medium thickness. Dot with butter.
- Bake at 350°F until bubbly and golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.41 Kcal (496 kJ) | ||
| Calories from fat | 62.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 11% | |
|---|---|---|---|
| Cholesterol | 17.22mg | 6% | |
| Sodium | 281.15mg | 12% | |
| Potassium | 161.9mg | 3% | |
| Total Carbs | 8.07g | 3% | |
| Sugars | 3.87g | 15% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 6.14g | 12% | |
| Vitamin C | 17.2mg | 29% | |
| Iron | 0.4mg | 2% | |
| Calcium | 182.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 136.82 Kcal (573 kJ) | ||
| Calories from fat | 72.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 11% | |
|---|---|---|---|
| Cholesterol | 19.9mg | 6% | |
| Sodium | 324.85mg | 12% | |
| Potassium | 187.07mg | 3% | |
| Total Carbs | 9.33g | 3% | |
| Sugars | 4.47g | 15% | |
| Dietary Fiber | 1.4g | 5% | |
| Protein | 7.09g | 12% | |
| Vitamin C | 19.8mg | 29% | |
| Iron | 0.5mg | 2% | |
| Calcium | 211.3mg | 18% | |
* 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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