Zucchini Casserole Provencale Recipe
Ingredients
| Zucchini | 3 Medium, sliced into ovals on diagonal | |
| Onion | 1 Large, sliced | |
| Tomatoes | 3 Large, sliced | |
| Anchovy fillets | 4 , cut up | |
| Capers | 1 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Salt | 1 Teaspoon | |
| Black pepper | To Taste | |
| Fresh basil/2 teaspoons dried basil | 2 Tablespoon, minced | |
| Freshly grated parmesan/Romano cheese | 1⁄2 Cup (8 tbs) | |
| Butter | 4 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1079 Calories from Fat 637
% Daily Value*
Total Fat 72 g111%
Saturated Fat 42.1 g210.6%
Trans Fat 0 g
Cholesterol 208.5 mg69.5%
Sodium 4915.2 mg204.8%
Total Carbohydrates 75 g25%
Dietary Fiber 18.5 g73.9%
Sugars 37.4 g
Protein 47 g94.2%
Vitamin A 179.3% Vitamin C 315.6%
Calcium 111.4% Iron 32.7%
*Based on a 2000 Calorie diet
Directions
Top with half of anchovies, capers, garlic, salt, pepper, basil, and cheese.
Dot with butter.
Repeat layers.
Dot with butter.
Bake, uncovered, at 375 °F 35 to 45 minutes, until zucchini is tender.
Chef
