Zucchini Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 224.9
- Total Fat: 13.8 g
- Cholesterol: 19.2 mg
- Sodium: 394.4 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.3 g
- Protein: 9.4 g
View full nutritional breakdown of Zucchini Bake calories by ingredient
Introduction
Delicious dish for the fall harvest. Make with many varieties of zucchini. Delicious dish for the fall harvest. Make with many varieties of zucchini.Number of Servings: 8
Ingredients
-
4 cups zucchini, diced
2 cups club cracker crumbs
2 tablespoons margarine
1 cup egg substitute
1 small onion
1/2 cup reduced fat milk 1%
1 cup shredded Cheddar cheese (1/2 Gruyere)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
1/4 teaspoon chili flakes
Directions
Preheat oven to 350 degrees. Grease a 9-inch deep-dish pice pan (9 inch square baking dish)
Saute zuchini and onion in dash of olive oil
Press cracker crumbs on bottom of prepared pan to form crust. Dot with butter. Spoon zucchini on top.
Whisk eggs in medium bowl until fluffy. Stire in onion, mix in 2/3 c. Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
Bake, uncovered, 35 minutes, or until golden on edges.
Serving Size: 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user JTONEY61.
Saute zuchini and onion in dash of olive oil
Press cracker crumbs on bottom of prepared pan to form crust. Dot with butter. Spoon zucchini on top.
Whisk eggs in medium bowl until fluffy. Stire in onion, mix in 2/3 c. Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan.
Bake, uncovered, 35 minutes, or until golden on edges.
Serving Size: 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user JTONEY61.