Zucchini Bake
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Loading ...recipe ingredients
1 cup chopped, peeled zucchini, pureed (1/2 cup after pureed)
1 (8 oz) carton egg substitute
2 T. margarine, melted
1/2 tsp. dried parsley
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup parmesean cheese
3 cups diced, unpeeled zucchini
1 small onion, finely chopped
1 cup reduced fat buttermilk baking mix
recipe directions
In medium bowl, combine pureed zucchini, egg substitute, margarine, parsley, salt, pepper, and 6 tablespoons of the parmesean cheese; blend well. Stir in 3 cups diced zucchini and the onion. Add baking mix; mix well. Pour into a 9×13 inch baking dish which has been sprayed with nonstick spray. Sprinkle with remaining cheese. Spray with nonstick spray to lightly coat top. Bake at 350* for 35 to 45 minutes, til golden brown and toothpick inserted in center comes out clean.
Other Suggested Recipes:
- Parmesan Zucchini Strips
- Spinach Casserole
- Easy Garden Bake
- Whole Wheat Zucchini Bread
- Sweet and Spicy Zucchini Cubes
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 141 | 6 | 2 | 7 | 1.5 | 493 | 14 | 3 |
This was an easy and really good recipe. My family loved it!
This recipe is wonderful. It reheats beautifully and is great with a low point soup for lunch at work. My family loves it.
I used a southwestern egg substitute and is tasted great and it passed with flying colors with the husband too. What a great recipe!!!!