Directions:
- Cook first 3 ingredients in boiling water to cover in a Dutch oven 10 to 12 minutes or just until tender; drain well in a colander, gently pressing squash mixture against sides with a wooden spoon.
- Stir together squash mixture, Cheddar cheese, and next 5 ingredients. Spoon into a lightly greased 6-qt. oval-shaped slow cooker. Sprinkle Parmesan cheese over top.
- Cover and cook on LOW 2 1/2 to 3 hours or until center is set and edges are golden brown; uncover and cook 30 minutes. Let stand 10 minutes.
- Note: Yellow squash, zucchini, and onions may be cooked and drained as directed up to 2 days ahead. Cover and chill until ready to assemble casserole.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1369.92 Kcal (5736 kJ) | ||
| Calories from fat | 289.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.13g | 49% | |
|---|---|---|---|
| Cholesterol | 426.15mg | 142% | |
| Sodium | 2491.34mg | 104% | |
| Potassium | 6650.38mg | 141% | |
| Total Carbs | 198.78g | 66% | |
| Sugars | 62.52g | 250% | |
| Dietary Fiber | 17.4g | 70% | |
| Protein | 78.19g | 156% | |
| Vitamin C | 370.6mg | 618% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 16.1mg | 90% | |
| Calcium | 1058.9mg | 106% | |
| Amount Per 100 g | |||
| Calories | 48.35 Kcal (202 kJ) | ||
| Calories from fat | 10.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 49% | |
|---|---|---|---|
| Cholesterol | 15.04mg | 142% | |
| Sodium | 87.94mg | 104% | |
| Potassium | 234.74mg | 141% | |
| Total Carbs | 7.02g | 66% | |
| Sugars | 2.21g | 250% | |
| Dietary Fiber | 0.61g | 70% | |
| Protein | 2.76g | 156% | |
| Vitamin C | 13.1mg | 618% | |
| Iron | 0.6mg | 90% | |
| Calcium | 37.4mg | 106% | |
* 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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