Italian Zucchini Recipe

Italian Zucchini picture

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Onion1 Medium, chopped
 Garlic1 Clove (5 gm), minced
 Chopped celery1 Cup (16 tbs)
 Vegetable oil/Olive oil1⁄3 Cup (5.33 tbs)
 Zucchini2 Pound, sliced 1/2 inch thick
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Chopped pimiento2 Ounce (1 Jar)
 Buttered breadcrumbs1 Cup (16 tbs)
 Shredded cheddar cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1319 Calories from Fat 842

% Daily Value*

Total Fat 95 g146.6%

Saturated Fat 22.4 g112.2%

Trans Fat 0 g

Cholesterol 60.5 mg

Sodium 2860.8 mg119.2%

Total Carbohydrates 91 g30.5%

Dietary Fiber 18.1 g72.5%

Sugars 29.8 g

Protein 35 g69.3%

Vitamin A 93.4% Vitamin C 371.5%

Calcium 64.9% Iron 27.2%

*Based on a 2000 Calorie diet

Directions

Saute onion, garlic, and celery in heated oil until onion is tender.
Add zucchini, salt, and pepper; cover and simmer about 10 minutes.
Add pimiento.
Spoon into a 1 1/2-quart casserole; top with breadcrumbs and cheese.
Bake at 350° for 20 minutes or until cheese is melted and breadcrumbs are brown.
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