Italian Zucchini Casserole Recipe

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Italian Zucchini Casserole
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Ingredients:

Directions:

  1. In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
  2. In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
  3. Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
  4. Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 217.01 Kcal (909 kJ)
Calories from fat 44.46 Kcal
% Daily Value*
Total Fat 4.94g 8%
Cholesterol 40.01mg 13%
Sodium 1782.25mg 74%
Potassium 218.37mg 5%
Total Carbs 30.23g 10%
Sugars 1.82g 7%
Dietary Fiber 2.04g 8%
Protein 12.44g 25%
Vitamin C 3.6mg 6%
Iron 1.1mg 6%
Calcium 193.4mg 19%
Amount Per 100 g
Calories 251.19 Kcal (1052 kJ)
Calories from fat 51.46 Kcal
% Daily Value*
Total Fat 5.72g 8%
Cholesterol 46.31mg 13%
Sodium 2063.02mg 74%
Potassium 252.78mg 5%
Total Carbs 35g 10%
Sugars 2.11g 7%
Dietary Fiber 2.36g 8%
Protein 14.4g 25%
Vitamin C 4.2mg 6%
Iron 1.3mg 6%
Calcium 223.8mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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