Zucchini Casserole Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Grated zucchini1 1⁄3 Cup (21.33 tbs)
 Barley bread crumbs/Oat bread crumbs1⁄3 Cup (5.33 tbs)
 Onion salt1⁄2 Teaspoon
 Mixed spices1⁄3 Teaspoon
 Barley flour1 1⁄2 Teaspoon
 Butter2 Teaspoon, melted
 Milk3⁄4 Cup (12 tbs)
 Parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 454 Calories from Fat 158

% Daily Value*

Total Fat 19 g29.4%

Saturated Fat 10.8 g54.2%

Trans Fat 0 g

Cholesterol 48.7 mg

Sodium 1375.6 mg57.3%

Total Carbohydrates 57 g18.9%

Dietary Fiber 7.7 g30.9%

Sugars 19 g

Protein 21 g41.5%

Vitamin A 16.3% Vitamin C 46.8%

Calcium 69.5% Iron 18.4%

*Based on a 2000 Calorie diet

Directions

Mix together the zucchini, crumbs, salt, and spices.
Set aside.
Stir flour into melted butter.
Add milk slowly.
Stir and cook until thickened.
Stir zucchini into white sauce.
Put into a lightly greased ovenproof casserole.
Sprinkle with grated Parmesan cheese.
Bake at 325° until bubbly.
If you can use wheat and gluten, you can substitute unbleached flour for the barley flour, and wheat bread crumbs for the barley or oat bread crumbs.
For gluten-free, substitute brown rice flour for the barley flour.
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