Cheesy Zucchini Casserole Recipe
Ingredients
| Zucchini | 3 Medium | |
| Onion | 1 Medium, halved | |
| Green pepper | To Taste, halved (seeded) | |
| Butter | 90 Milliliter (6 tablespoons) | |
| All purpose flour | 50 Milliliter (1/4 cup) | |
| Salt | 2 Milliliter (1/2 teaspoon) | |
| Pepper | 1 Milliliter (1/4 tsp) | |
| Mozzarella cheese | 170 Gram |
Nutrition Facts
Serving size: Complete recipe
Calories 1505 Calories from Fat 990
% Daily Value*
Total Fat 113 g173.3%
Saturated Fat 68.9 g344.7%
Trans Fat 0 g
Cholesterol 327.8 mg109.3%
Sodium 1921.7 mg80.1%
Total Carbohydrates 79 g26.3%
Dietary Fiber 10.7 g42.7%
Sugars 19.8 g
Protein 52 g104.5%
Vitamin A 89.1% Vitamin C 174.8%
Calcium 101.4% Iron 29.8%
*Based on a 2000 Calorie diet
Directions
Slice zucchini, place in 1 1/2-quart (1.5 liter) casserole.
Slice onion and green pepper, saute in 2 tablespoons (30 ml) butter until tender.
Put into casserole.
Melt remaining butter in small saucepan and stir in flour, salt, and pepper.
Pour over vegetables.
Change disc to Shredder Disc.
Process cheese (about 1 1/2 cups or 375 ml).
Sprinkle cheese over vegetables.
Cover casserole.
Bake at 350°F (180°C) for 35 to 40 minutes.
Chef
