Directions:
- In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-4 minutes or until wilted. Drain and squeeze dry.
- In a large bowl, combine 3/4 cup cheddar cheese, carrots, bread, eggs, zucchini, 1/4 cup tomato sauce, Parmesan cheese, onion, flaxseed, walnuts, oil, garlic, seasonings and spinach. Pat into a greased 8-in. x 4-in. loaf pan; top with remaining tomato sauce.
- Bake, uncovered, at 325° for 45 minutes. Sprinkle with remaining cheddar cheese. Bake 4-7 minutes longer or until heated through and cheese is melted. Let stand for 5 minutes before slicing. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.39 Kcal (902 kJ) | ||
| Calories from fat | 145.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.21g | 25% | |
|---|---|---|---|
| Cholesterol | 64.36mg | 21% | |
| Sodium | 595.85mg | 25% | |
| Potassium | 293.3mg | 6% | |
| Total Carbs | 10.52g | 4% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 7.81g | 16% | |
| Vitamin C | 10.8mg | 18% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 133.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 192.55 Kcal (806 kJ) | ||
| Calories from fat | 130.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.5g | 25% | |
|---|---|---|---|
| Cholesterol | 57.54mg | 21% | |
| Sodium | 532.67mg | 25% | |
| Potassium | 262.2mg | 6% | |
| Total Carbs | 9.4g | 4% | |
| Sugars | 2.86g | 13% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 6.98g | 16% | |
| Vitamin C | 9.7mg | 18% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 7% | |
| Calcium | 119.7mg | 13% | |
* 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.
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