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Zucchini Provencal Recipe
|Sliced zucchini squash||8 Cup (128 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Tomato paste||6 Ounce (1 Can)|
|Garlic salt||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1021 Calories from Fat 563
% Daily Value*
Total Fat 64 g98.8%
Saturated Fat 38.4 g192.1%
Trans Fat 0 g
Cholesterol 185.2 mg61.7%
Sodium 2531.2 mg105.5%
Total Carbohydrates 82 g27.2%
Dietary Fiber 19.6 g78.3%
Sugars 45 g
Protein 46 g91.2%
Vitamin A 129.3% Vitamin C 353.5%
Calcium 81% Iron 53.2%
*Based on a 2000 Calorie diet
Microwave 1 minute or until melted.
Add zucchini, onion and mushrooms.
Cover and microwave 15 to 17 minutes.
Stir twice during cooking.
Stir in 3/4 cup cheese and remaining ingredients.
Microwave 3 to 5 minutes [ROASTS, 5 to 7 minutes].
Stir once during cooking.
Sprinkle remaining cheese overtop and microwave 1 to 2 minutes.[ROASTS 2 to 3 minutes.] or until cheese softens.