Baked zucchini with cheese
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Zucchini; sliced very thin |
| 1 | Egg; | |
| 1 | teaspoon | Prepared mustard; |
| ⅛ | teaspoon | Ground white pepper; |
| ⅛ | teaspoon | Ground nutmeg; |
| 1 | Green onion; sliced thin | |
| ½ | cup | Lowfat Swiss cheese; grated |
Directions
Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients. Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to 45 minutes.
⅓ recipe - 72 calories, ½ med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93
Related recipes
- Baked pasta and zucchini
- Baked stuffed zucchini
- Baked zucchini boats
- Baked zucchini italian-style
- Baked zucchini with tomatoes
- Cheese stuffed zucchini
- Cheesed zucchini
- Garden zucchini with cheese
- Hot baked zucchini with cheese
- Italian style baked zucchini
- Steamed zucchini & cheese
- Steamed zucchini and cheese
- Zucchini & cheese
- Zucchini and cheese
- Zucchini and cheese bake
- Zucchini and cheese bread
- Zucchini and cheese casserole
- Zucchini bake
- Zucchini with cheese
- Zucchini-cheese casserole