Zucchini Cheese Casserole Recipe
Ingredients
| Uncooked long grain white rice | 1⁄2 Cup (8 tbs) | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Salt | 4⁄5 Teaspoon | |
| 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 |
Nutrition Facts
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
Directions
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
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