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Shredded Zucchini and Fontina Casserole
THE KITCHN11Ingredients
85Minutes
240Calories
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Ingredients
US|METRIC
11 SERVINGS
- 2 1/2 lb. zucchini squash
- 2 1/2 tsp. kosher salt (divided)
- 6 large eggs
- 8 oz. fontina cheese (rind removed)
- 1 cup whole milk ricotta cheese
- 1/3 cup fresh basil leaves (coarsely chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups fresh breadcrumbs (coarse, from about 4 ounces French bread)
- 2 Tbsp. olive oil (plus more for coating the baking dish)
- 1 lemon (medium)
- 1/4 tsp. red pepper flakes
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium880mg37% |
| Potassium380mg11% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C45% |
| Calcium20% |
| Iron8% |
* 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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