Directions:
- Preheat oven to 400°; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray.
- In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes.
- Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes.
- Season with salt, pepper, and Tabasco.
- Sprinkle with the flour and cook, whisking, for 2 minutes.
- Gradually stir in the broth, whisking until smooth.
- Add in cream, and bring to a boil.
- Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese.
- Bake for 25-30 minutes, until the rice is tender and the cheese is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.22 Kcal (830 kJ) | ||
| Calories from fat | 121.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.54g | 21% | |
|---|---|---|---|
| Cholesterol | 40.71mg | 14% | |
| Sodium | 827.35mg | 34% | |
| Potassium | 661.36mg | 14% | |
| Total Carbs | 12.17g | 4% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 8.74g | 17% | |
| Vitamin C | 42.2mg | 70% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 151.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 95.25 Kcal (399 kJ) | ||
| Calories from fat | 58.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 21% | |
|---|---|---|---|
| Cholesterol | 19.56mg | 14% | |
| Sodium | 397.57mg | 34% | |
| Potassium | 317.81mg | 14% | |
| Total Carbs | 5.85g | 4% | |
| Sugars | 0.68g | 6% | |
| Dietary Fiber | 0.94g | 8% | |
| Protein | 4.2g | 17% | |
| Vitamin C | 20.3mg | 70% | |
| Iron | 0.9mg | 10% | |
| Calcium | 72.6mg | 15% | |
* 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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