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    You are in: Home / Recipes / Tomato-Zucchini Scallop Recipe
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    Tomato-Zucchini Scallop

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 06, 2014

      This is a really tasty veggie casserole. Loved the addition of the croutons. I had some zucchini that needed to be used up along with some home grown tomatoes. I changed the recipe just a tiny bit -- I used petite diced tomatoes (drained) for layering in the casserole and then used my home grown tomatoes (sliced) on the top. I left off the cheese at DH's request. Sooo delicious! Made for the Culinary Quest - U. S. Southern Region, August, 2014.

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    • on August 05, 2014

      Such a simple and colourful veggie dish, next time I would prefer to use larger zucchini as mine were little and didnt present so well, but taste wise, perfect. Really enjoyed this, thank you breezermom, this was made and enjoyed for International Agents of Quest, USA Southern Region

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    • on September 25, 2014

      This was a great way to use up some garden veggies. I used Stove Top stuffing for the croutons (chicken) and was in a hurry so cooked 20 minutes in the microwave, then melted the cheese. Made for CQ 14.

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    • on August 12, 2013

      Love red and green veggies! Definitely delicious, dh and I ate half of it. I did not peel any of the tomatoes, cut onion into bite size pieces so it would be easy to spoon out. Used a tad more than 1/4 teaspoon of black pepper. Had in oven 65 minutes as onion was still crunchy at one hour mark before adding cheese. Thanks breezer for posting.

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    Nutritional Facts for Tomato-Zucchini Scallop

    Serving Size: 1 (133 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 119.4
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 4.1 g
    Cholesterol 19.7 mg
    Sodium 448.9 mg
    Total Carbohydrate 8.8 g
    Dietary Fiber 1.5 g
    Sugars 3.2 g
    Protein 6.4 g

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