Zucchini Tomato Casserole Recipe

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Zucchini Tomato Casserole
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Ingredients:

Directions:

  1. In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter. Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.35 Kcal (759 kJ)
Calories from fat 122.71 Kcal
% Daily Value*
Total Fat 13.63g 21%
Cholesterol 76.36mg 25%
Sodium 761.32mg 32%
Potassium 204.52mg 4%
Total Carbs 7.51g 3%
Sugars 1.62g 6%
Dietary Fiber 0.96g 4%
Protein 7.68g 15%
Vitamin C 7.8mg 13%
Vitamin A 0.1mg 2%
Iron 0.7mg 4%
Calcium 170.7mg 17%
Amount Per 100 g
Calories 204.99 Kcal (858 kJ)
Calories from fat 138.7 Kcal
% Daily Value*
Total Fat 15.41g 21%
Cholesterol 86.31mg 25%
Sodium 860.55mg 32%
Potassium 231.17mg 4%
Total Carbs 8.49g 3%
Sugars 1.83g 6%
Dietary Fiber 1.08g 4%
Protein 8.68g 15%
Vitamin C 8.8mg 13%
Vitamin A 0.1mg 2%
Iron 0.8mg 4%
Calcium 193mg 17%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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