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    You are in: Home / Recipes / Italian Zucchini Squash Recipe
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    Italian Zucchini Squash

    Italian Zucchini Squash. Photo by Mimi in Maine

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Mimi in Maine's Note:

    This is so easy, and so good. It is almost fat-free, except for the cheese. There is no oil--just a tad of water for steaming the veggies. I don't measure the veggies. I just put what I have, but because I must give measurements, this is about what I would use.

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    Units: US | Metric


    1. 1
      Slice zucchini, green pepper, and onion and put in a large pot.
    2. 2
      Add the water (yes, very little--only enough to steam--the veggies will make their own steam.
    3. 3
      Cook covered on very low heat till all the veggies are done.
    4. 4
      Drain liquid as best you can.
    5. 5
      Add the tomato sauce and mix gently but well.
    6. 6
      Sprinkle cheese on top; cover till cheese melts.
    7. 7
      Serve immediately.

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    Ratings & Reviews:

    • on November 24, 2010


      Love this recipe, I used less cheese and added black pepper, unstead of steaming the veggies and put all the ingredients in a baking dish and baked for 30 minutes. yummy

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Italian Zucchini Squash

    Serving Size: 1 (1440 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 127.3
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 4.0 g
    Cholesterol 19.7 mg
    Sodium 330.7 mg
    Total Carbohydrate 11.8 g
    Dietary Fiber 2.7 g
    Sugars 5.9 g
    Protein 7.2 g

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