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Zesty Zucchini Recipe
|Olive oil||2 Tablespoon|
|Margarine||1 Tablespoon, melted|
|Garlic||1 Clove (5 gm), finely minced|
|Onion||1⁄2 Cup (8 tbs), coarsely chopped|
|Zucchini||2 Cup (32 tbs), quartered and sliced 1/8-inch thick|
|Sweetened rhubarb sauce||1⁄3 Cup (5.33 tbs) (Slightly Sweetened)|
|Cheddar cheese||1⁄2 Cup (8 tbs), shredded|
|Cracker crumbs||1⁄4 Cup (4 tbs)|
Calories 210 Calories from Fat 152
% Daily Value*
Total Fat 17 g26.4%
Saturated Fat 5.4 g27.2%
Trans Fat 0 g
Cholesterol 19 mg
Sodium 263.7 mg11%
Total Carbohydrates 9 g3.1%
Dietary Fiber 1.6 g6.4%
Sugars 3.1 g
Protein 6 g12%
Vitamin A 9.3% Vitamin C 22.9%
Calcium 15.7% Iron 2.9%
*Based on a 2000 Calorie diet
In the olive oil and margarine saute garlic and onion until onion is soft.
Add zucchini, thyme, salt, and pepper.
Stir for a few minutes until zucchini is well coated but not soft.
In individual casseroles, or in a 1-quart greased casserole, put 1/2 of the zucchini-onion mixture, spread with 1/2 of the rhubarb, and sprinkle 1/2 of the cheese on top.
Repeat, ending with cheese.
Sprinkle mixture with crumbs.
Bake for about 10 minutes.