Zucchini Potato Casserole Recipe

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Zucchini Potato Casserole
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Ingredients:

Directions:

  1. Chop Onion and fry in oil until translucent.
  2. Add Ground turkey (or ground beef) and cook until done.
  3. Thinly slice zucchini and potato (I used a mandolin type tool which made the job really quick).
  4. Layer in crockpot starting with half of the zucchini, 1/2 of the turkey, then half of the potato's, adding salt and pepper to each layer to taste.
  5. Spread on half the can of soup.
  6. Then layer the rest of the ingredient covering the top with the remaining soup.
  7. Cook on High for 3 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 293.44 Kcal (1229 kJ)
Calories from fat 71.35 Kcal
% Daily Value*
Total Fat 7.93g 12%
Cholesterol 81.63mg 27%
Sodium 199.7mg 8%
Potassium 750.57mg 16%
Total Carbs 28.6g 10%
Sugars 6.3g 25%
Dietary Fiber 4.49g 18%
Protein 27.94g 56%
Vitamin C 5.9mg 10%
Vitamin A 1.3mg 43%
Iron 2.5mg 14%
Calcium 58.6mg 6%
Amount Per 100 g
Calories 106.32 Kcal (445 kJ)
Calories from fat 25.85 Kcal
% Daily Value*
Total Fat 2.87g 12%
Cholesterol 29.58mg 27%
Sodium 72.36mg 8%
Potassium 271.95mg 16%
Total Carbs 10.36g 10%
Sugars 2.28g 25%
Dietary Fiber 1.63g 18%
Protein 10.12g 56%
Vitamin C 2.1mg 10%
Vitamin A 0.5mg 43%
Iron 0.9mg 14%
Calcium 21.2mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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