The Stay At Home Chef · by Rachel Farnsworth★ 5.0 (3)
Zucchini Casserole
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 29%
CARBS 25G24% OF CAL
3G FIBER1G ADDED8G INTRINSIC13G OTHER9G TOTAL SUGAR
FAT 30G66% OF CAL
14G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded zucchini mixed with sour cream and cheese, baked in a casserole dish topped with buttery cracker crumbs. A creamy, comforting vegetable side.
sideamericancasserole🥧 baking dish🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon vegetable oil
- 3 pounds zucchini (sliced)
- 1 white onion (diced)
- 1 teaspoon salt
- 8 ounces sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 sleeve Ritz crackers (crushed (about 1 cup))
- 2 tablespoons butter (melted)
- 1/4 cup grated parmesan cheese
- 1 teaspoon garlic powder
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 29%
CARBS 25G24% OF CAL
3G FIBER1G ADDED8G INTRINSIC13G OTHER9G TOTAL SUGAR
FAT 30G66% OF CAL
14G SAT17G 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
- 15m
- Cook
- 25m
- Sodium
- 995mg
- Total sugar
- 9g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 736mg
- Calcium
- 365mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 995MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.