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Zucchini Cheese Casserole Recipe
|Uncooked long grain white rice||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sliced zucchini||1 Pound|
|Squash||1 Pound, sliced|
|Canned tomato sauce||8 Ounce|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||4 Ounce|
Serving size: Complete recipe
Calories 1028 Calories from Fat 348
% Daily Value*
Total Fat 39 g60.5%
Saturated Fat 20.9 g104.6%
Trans Fat 0 g
Cholesterol 101.3 mg33.8%
Sodium 3487.7 mg145.3%
Total Carbohydrates 132 g44%
Dietary Fiber 17.1 g68.4%
Sugars 32.6 g
Protein 50 g100.8%
Vitamin A 85.3% Vitamin C 383.8%
Calcium 103.5% Iron 36.9%
*Based on a 2000 Calorie diet
Cover tightly; boil gently 20 minutes.
Bring 1/2 cup water to boiling.
Add 1/4 teaspoon salt and squash.
Cook until squash is just tender, about 8 minutes; drain.
Preheat oven to 350°F.
Gently mix rice, squash, tomato sauce, and pepper.
Pour mixture into 1 1/2 quart casserole; sprinkle with cheese.
Bake uncovered about 20 minutes