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TOMATO AND ZUCCHINI Recipe
|Crumbs||1 Cup (16 tbs)|
|Tomato||1⁄4 Cup (4 tbs)|
|Zucchinis||1 1⁄2 Pound|
|Parmesan||1⁄4 Cup (4 tbs), grated|
|Black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Serving size: Complete recipe
Calories 1210 Calories from Fat 727
% Daily Value*
Total Fat 83 g127.5%
Saturated Fat 51.2 g255.8%
Trans Fat 0 g
Cholesterol 210.5 mg
Sodium 1198.2 mg49.9%
Total Carbohydrates 102 g34%
Dietary Fiber 18.9 g75.5%
Sugars 38.5 g
Protein 28 g56.5%
Vitamin A 82.4% Vitamin C 273.5%
Calcium 63.3% Iron 33.4%
*Based on a 2000 Calorie diet
Push to one side of the pan saute the sliced zucchini for 5 minutes.
Season and add tomato soup mixed with 2 tblspns, water.
Stir well and simmer covered for 15 minutes.
Melt remaining butter in a small pan, add crumbs and cook gently until golden, then remove from heat and stir in the grated parmesan cheese.
In a shallow 2 quart casserole layer half the onion and zucchini, half the tomatoes cut into wedges and sprinkle with half the crumb-cheese mixture.
Repeat, cover and bake at 350Â°F.
for 10 minutes.
Remove cover and continue baking for another 25 minutes until the vegetables are tender.
This may be prepared ahead and kept covered in the refrigerator.