Italian Zucchini Recipe

Italian Zucchini picture


Difficulty LevelEasyHealth IndexHealthy
MethodMain Ingredient
Interest Group


 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


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.