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Zucchini Casserole Recipe
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Packaged biscuit mix||1⁄4 Cup (4 tbs)|
|Eggs||4 , well beaten|
|Sliced pimiento stuffed olives||4 Ounce, garnish|
Serving size: Complete recipe
Calories 1257 Calories from Fat 721
% Daily Value*
Total Fat 81 g124.7%
Saturated Fat 38.5 g192.6%
Trans Fat 0 g
Cholesterol 999.2 mg
Sodium 4900.6 mg204.2%
Total Carbohydrates 71 g23.6%
Dietary Fiber 13.4 g53.6%
Sugars 22.6 g
Protein 63 g125.6%
Vitamin A 126.5% Vitamin C 331%
Calcium 117.3% Iron 53.2%
*Based on a 2000 Calorie diet
Turn into a bowl and mix in the salt; let stand 1 hour.
Turn into a colander or strainer and press out liquid.
Combine zucchini, cheese, pepper, garlic powder, parsley, and biscuit mix.
Stir in the beaten eggs until well blended.
Turn into a well-greased 9-inch-square baking pan (or 12 medium-sized muffin pans).
Dot the top with butter.
Bake uncovered in a 350° oven for 25 minutes (20 minutes if in muffin pans), or until the custard is set.