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Zucchini A La Creole Recipe
|Zucchini squash||2 1⁄2 Pound, washed and sliced|
|Green pepper||1⁄2 Cup (8 tbs), diced|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Butter||3 Tablespoon, melted|
|Tomatoes||3 Large, chopped|
|All purpose flour||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Bread crumbs||1⁄2 Cup (8 tbs), buttered|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 989 Calories from Fat 440
% Daily Value*
Total Fat 50 g77.1%
Saturated Fat 30 g150.2%
Trans Fat 0 g
Cholesterol 127 mg
Sodium 3404.5 mg141.9%
Total Carbohydrates 117 g39.1%
Dietary Fiber 23.3 g93.4%
Sugars 41.4 g
Protein 33 g65.7%
Vitamin A 172% Vitamin C 538.9%
Calcium 50.5% Iron 48.9%
*Based on a 2000 Calorie diet
Drain and place squash in a greased 2-quart casserole.
Saute green pepper and onion in melted butter or margarine until limp but not brown.
Add tomatoes; sprinkle with flour and stir well.
Cook an additional 2 or 3 minutes or until vegetables are tender.
Season with salt, pepper, and sugar.
Spoon mixture over the zucchini.
Combine crumbs and cheddar cheese and sprinkle over casserole.
Bake at 350° for 30 minutes or until cheese is melted and mixture is bubbly.