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Baked Italian Zucchini Casserole
THE KITCHEN DIVAS12Ingredients
50Minutes
660Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 zucchini (sliced depending on their size)
- 2 shredded carrots (depending on their size)
- 1/4 cup olive oil (or another vegetable oil, divided)
- 1 1/2 cups bread crumbs (french's fried onions, crackers, stuffing mix, croutons or panko, crushed any one or any combination)
- 3/4 cup Parmesan cheese
- 2 cups shredded cheese (more or less to taste)
- 1 onions (sliced)
- 2 Tbsp. minced garlic
- 28 oz. canned tomatoes (1 can, diced, undrained)
- 2 Tbsp. italian seasoning (dried you can also use thyme, basil or rosemary instead, if desired)
- 1/2 tsp. salt
- 3/4 tsp. pepper
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1520mg63% |
| Potassium1390mg40% |
| Protein31g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber9g36% |
| Sugars11g |
| Vitamin A150% |
| Vitamin C100% |
| Calcium90% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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