Directions:
- In a large saucepan, combine the zucchini, water, onion and green pepper; bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are crisp-tender; drain.
- In a large bowl, beat the egg. Add mayonnaise, Parmesan cheese, salt and pepper; mix well. Stir into vegetable mixture.
- Transfer to a greased 1-qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 726.16 Kcal (3040 kJ) | ||
| Calories from fat | 529.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.78g | 90% | |
|---|---|---|---|
| Cholesterol | 119.46mg | 40% | |
| Sodium | 1247.37mg | 52% | |
| Potassium | 990.6mg | 21% | |
| Total Carbs | 32.51g | 11% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 4.37g | 17% | |
| Protein | 20.48g | 41% | |
| Vitamin C | 61.1mg | 102% | |
| Iron | 3.4mg | 19% | |
| Calcium | 322mg | 32% | |
| Amount Per 100 g | |||
| Calories | 165.3 Kcal (692 kJ) | ||
| Calories from fat | 120.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.38g | 90% | |
|---|---|---|---|
| Cholesterol | 27.19mg | 40% | |
| Sodium | 283.94mg | 52% | |
| Potassium | 225.49mg | 21% | |
| Total Carbs | 7.4g | 11% | |
| Sugars | 0.81g | 14% | |
| Dietary Fiber | 0.99g | 17% | |
| Protein | 4.66g | 41% | |
| Vitamin C | 13.9mg | 102% | |
| Iron | 0.8mg | 19% | |
| Calcium | 73.3mg | 32% | |
* 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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