Zucchini A La Creole Recipe
Ingredients
| 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 | |
| Pepper | 1⁄4 Teaspoon | |
| Sugar | 1⁄4 Teaspoon | |
| Bread crumbs | 1⁄2 Cup (8 tbs), buttered | |
| Shredded cheddar cheese | 1⁄4 Cup (4 tbs) |
Nutrition Facts
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 mg42.3%
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
Directions
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.
Chef
