Nutritional Info

Nutrition Facts

Serving Size 1 (123g)

Calories 129
Calories from Fat 51 (40%)
Amount Per Serving %DIV
Total Fat 5.7g 9%
Saturated Fat 2.6g 13%
Monounsaturated Fat 2.8g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 28.7mg 10%
Sodium 214.4mg 9%
Potassium 167.5mg 4%
Total Carbohydrate 7.4g 2%
Dietary Fiber 0g 0%
Sugars 5.2g
Protein 10.5g 21%

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Recipe Description
One sure way to make a vegetable appealing to kids, is to bake it with cheese. If you prefer, yellow summer squash can be used in place of, or in addition to the zucchini.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1 Tablespoon(T)  olive oil
6 Cup(c)  zucchini, cubed
2   shallots, minced
2 Clove(clv)  garlic, minced
1   egg
1   egg white
1 Cup(c)  low fat cheddar cheese, shredded
1/4 Teaspoon(t)  pepper, freshly ground
1 Tablespoon(T)  fresh basil, chopped
2 Tablespoon(T)  fresh parsley, chopped
1/2 Teaspoon(t)  kosher salt

Preparation

Preheat the oven to 425° F. Toss the oil, squash, shallots and garlic in a 2 to 2 1/2 quart casserole and bake for 15 minutes, stirring twice. Lightly beat the remaining ingredients in a bowl. Take the casserole out of the oven and pour the cheese mixture over the vegetables. Return it to the oven and bake for another 12 to 15 minutes, until the cheese begins to bubble and brown.

Additional notes

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