Zucchini Onion Casserole Recipe
Ingredients
| Canola oil | 2 Tablespoon | |
| Zucchini | 2 Cup (32 tbs), slices | |
| Onion | 1 Cup (16 tbs), slices | |
| Mushrooms | 1⁄2 Cup (8 tbs), sliced | |
| Cornstarch | 2 Tablespoon | |
| Chicken broth | 2⁄3 Cup (10.67 tbs) | |
| Dry sherry | 1⁄4 Cup (4 tbs) | |
| Dill weed | 1 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Bread crumbs | 3 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated |
Nutrition Facts
Serving size
Calories 400 Calories from Fat 179
% Daily Value*
Total Fat 20 g31.2%
Saturated Fat 3.9 g19.3%
Trans Fat 0.1 g
Cholesterol 10.2 mg3.4%
Sodium 816.3 mg34%
Total Carbohydrates 44 g14.5%
Dietary Fiber 4.4 g17.8%
Sugars 7.5 g
Protein 11 g22.6%
Vitamin A 22.3% Vitamin C 49.4%
Calcium 29.6% Iron 18.2%
*Based on a 2000 Calorie diet
Directions
1) Preheat oven to 350F (175C).
2) In a cup, dissolve cornstarch with chicken broth, sherry, dill weed and paprika. Keep it aside.
MAKING
3) In a skillet, heat oil to sauté zucchini and onion. Add mushrooms and sauté a little.
4) Use a baking dish to spray with vegetable cooking spray.
5) Place the zucchini mixture into baking dish.
6) Pour the cornstarch solution over the zucchini mixture.
7) Separately combine bread crumbs and Parmesan cheese to sprinkle on top.
8) Place the baking dish inside oven to bake for about 25 minutes.
SERVING
9) Serve the casserole warm by topping with more cheese, if you want.
Chef
