Directions:
- Parboil zucchini for 15 minutes; put in strainer to drain while preparing rest of dish.
- Saute' carrots and onion in 2 tablespoons of the butter.
- Lightly toss the carrot/onion mixture with the zucchini in a casserole dish.
- Whisk together the soup, salt, pepper, and sour cream.
- Add soup mixture to the vegetables in the casserole dish.
- Add 1 cup of the croutons.
- Mix lightly to combine ingredients.
- Coat the remaining croutons with the last tablespoon of butter and scatter over the top of the casserole.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.44 Kcal (609 kJ) | ||
| Calories from fat | 35.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 6% | |
|---|---|---|---|
| Cholesterol | 10.38mg | 3% | |
| Sodium | 89.53mg | 4% | |
| Potassium | 86.65mg | 2% | |
| Total Carbs | 2.77g | 1% | |
| Sugars | 1.08g | 4% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 120.13 Kcal (503 kJ) | ||
| Calories from fat | 29.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 6% | |
|---|---|---|---|
| Cholesterol | 8.57mg | 3% | |
| Sodium | 73.95mg | 4% | |
| Potassium | 71.57mg | 2% | |
| Total Carbs | 2.29g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.53g | 3% | |
| Protein | 0.49g | 1% | |
| Vitamin C | 2.7mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 10.9mg | 1% | |
* 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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