Directions:
- In a large saucepan with a tight-fitting lid, combine melted butter and zucchini.
- Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes.
- Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled.
- Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well.
- Let zucchini cool.
- Combine mixture with zucchini, stirring until blended.
- Turn into a buttered 1 1/2 quart casserole.
- Sprinkle top with remaining Parmesan.
- Bake uncovered for 35 to 40 minutes.
- If the dish has been refrigerated, allow about 10 minutes longer baking time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 664.54 Kcal (2782 kJ) | ||
| Calories from fat | 596 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.22g | 102% | |
|---|---|---|---|
| Cholesterol | 253.56mg | 85% | |
| Sodium | 544.99mg | 23% | |
| Potassium | 843.37mg | 18% | |
| Total Carbs | 10.06g | 3% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 11.63g | 23% | |
| Vitamin C | 52.9mg | 88% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.2mg | 12% | |
| Calcium | 171.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 228.14 Kcal (955 kJ) | ||
| Calories from fat | 204.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.73g | 102% | |
|---|---|---|---|
| Cholesterol | 87.05mg | 85% | |
| Sodium | 187.1mg | 23% | |
| Potassium | 289.53mg | 18% | |
| Total Carbs | 3.45g | 3% | |
| Sugars | 0.28g | 3% | |
| Dietary Fiber | 0.65g | 8% | |
| Protein | 3.99g | 23% | |
| Vitamin C | 18.2mg | 88% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.7mg | 12% | |
| Calcium | 59mg | 17% | |
* 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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