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    You are in: Home / Recipes / Zucchini Casserole Recipe
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    Zucchini Casserole

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 31, 2009

      Very good. I had to make a few changes because of what I had on hand. FIrst of all, I added in fried sage sausage and used tomato soup in place of tomato sauce. I did not have chopped tomatoes and did not add the spices with the exception of hte garlic, salt and pepper. I mixed everything together in one dish and microwaved since it's hot here. It still turned out very good.

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    • on September 20, 2006

      We all liked this a lot, and it was an especially big hit with my son, who loves his vegetables! It was a bit tricky spreading the ricotta mixture evenly on top of the other ingredients. Next time, I would cook the casserole for longer than the recommended 35 minutes because it was extremely crunchy (although the second helpings, kept warm in the oven, were perfect). The casserole creates a lot of lovely juices, which are very tasty mopped up with bread. Good recipe - will make again.

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    Nutritional Facts for Zucchini Casserole

    Serving Size: 1 (439 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 404.9
     
    Calories from Fat 223
    55%
    Total Fat 24.8 g
    38%
    Saturated Fat 15.3 g
    76%
    Cholesterol 81.3 mg
    27%
    Sodium 1089.9 mg
    45%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 4.5 g
    18%
    Sugars 9.7 g
    38%
    Protein 24.4 g
    48%

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