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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 170.0
  • Total Fat: 3.3 g
  • Cholesterol: 12.0 mg
  • Sodium: 373.1 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 1.7 g
  • Protein: 11.9 g

View full nutritional breakdown of Potato-Zucchini-Onion-Cheese Bake calories by ingredient
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Potato-Zucchini-Onion-Cheese Bake

Submitted by: WYTCHHAZYL

Introduction

This is what happens when I have leftovers! It's also good with leftover chicken to make an entree. This is what happens when I have leftovers! It's also good with leftover chicken to make an entree.
Number of Servings: 5

Ingredients

    3 Medium Red Potatoes (baked and cooled skin on) sliced.
    1 Cup Zucchini sliced thin
    1/2 Medium Onion sliced thin
    4 ounces Reduced Fat American Cheese
    1-1/2 Cup Evaporated Skim Milk
    1 teaspoon Garlic minced

Directions

Preheat oven to 350 degrees F.

I use a glass loaf pan when making this. Pour about 1/2 cup of evaporated skim milk on the bottom of the pan. Layer onion, zucchini, cheese, garlic, potato. Do this three times ending up with potato on top. Pour the rest of the milk over and cover with foil. Bake at 350 for about 45 minutes. Take foil off and bake another 15 minutes or so until browned a little bit on the top.

Makes 5 1-cup servings.

Number of Servings: 5

Recipe submitted by SparkPeople user WYTCHHAZYL.






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