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    You are in: Home / Recipes / Alice's Zucchini Cheese Casserole Recipe
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    Alice's Zucchini Cheese Casserole

    Average Rating:

    3 Total Reviews

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    • on June 22, 2011

      I really liked this zucchini dish. Followed the directions exactly. I thought it might be a bother doing both stove stop cooking and baking, but it wasn't that much extra work. Both my husband and I thought it could use more seasoning. I think next time I will either double or triple the garlic. (I really love garlic) and use season salt in place of the regular salt. Maybe a little pepper. The recipe is a keeper. Thanks sherryinmo.

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    • on September 27, 2009

      I loved this zucchine dish. I did use yellow squash as that is what grows in my garden. But they taste the same. I also had to use the fat free evaporated milk, light sour cream and 2% cheese due to diet restrictions. Still it was very good. A nice mellow flavor but we really enjoyed it. Thank you. Made for PAC 2009.

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    • on July 01, 2008

      Great zucchini recipe! Very easy to make, too. I used fat free evaporated milk and light sour cream. I used a little more cheese, but that's me. I'll make this again, and maybe even put a crushed cracker topping on top. Thanx!

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    Nutritional Facts for Alice's Zucchini Cheese Casserole

    Serving Size: 1 (157 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.2
    Calories from Fat 173
    Total Fat 19.2 g
    Saturated Fat 11.6 g
    Cholesterol 55.3 mg
    Sodium 791.2 mg
    Total Carbohydrate 13.5 g
    Dietary Fiber 1.7 g
    Sugars 5.0 g
    Protein 8.7 g

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