Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Zucchini Casserole
NUTRITION · PER SERVING70M COOK
CAL 8%·PRO 9%
CARBS 20G48% OF CAL
2G FIBER0G ADDED5G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 9G49% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender zucchini baked with garlic, Parmesan, and a crispy breadcrumb topping. A simple, fresh side dish highlighting summer vegetables.
sideamericancasserole🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 ½ pounds zucchini (about 6 medium zucchini)
- 1 teaspoon fine sea salt (divided)
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- black pepper (to taste)
- ⅓ cup grated Parmesan cheese
- 1 cup Panko bread crumbs
- 1 ½ teaspoons Italian seasoning
- 2 tablespoons unsalted butter (melted)
At a glance
PER SERVING · TIME 70M
CAL 8%·PRO 9%
CARBS 20G48% OF CAL
2G FIBER0G ADDED5G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 9G49% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 557mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 468mg
- Calcium
- 124mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 557MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.