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Zesty Squash And Zucchini Casserole Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Dried oregano leaves||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Yellow summer squash||1 Large, cut into 0.25 inch slices|
|Zucchini||2 Small, cut into 0.5 inch slices|
|Onion||1 Large, cut into 16 pieces|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Fresh tomato||1 Large, cut into eights|
Serving size: Complete recipe
Calories 718 Calories from Fat 424
% Daily Value*
Total Fat 48 g74.5%
Saturated Fat 29.6 g147.8%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 1044.7 mg43.5%
Total Carbohydrates 70 g23.2%
Dietary Fiber 19.6 g78.3%
Sugars 34.6 g
Protein 16 g32.9%
Vitamin A 102.2% Vitamin C 313%
Calcium 36.5% Iron 40.6%
*Based on a 2000 Calorie diet
Heat, uncovered, on full power 1 minute.
Mix melted butter or margarine and seasoning until blended.
Add sliced squash, zucchini, onions and mushrooms to seasoned butter mixture.
Toss lightly until all vegetables are coated with seasoned butter mixture.
Cover tightly and heat on full power 8 minutes.
Add tomatoes and heat on full power an additional 6 minutes or until vegetables have reached desired degree of doneness.