Zucchini Casserole

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Source: Mommy Logan

  • 1 1/2 lbs zucchini
  • 3/4 cup parsley, chopped
  • 1 juice from lemon
  • 1 cup lowfat cottage cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbs fresh basil or 2 tsp dried basil
  • 2 cups brown rice
  • 1/2 cup cheese, grated

Slice and steam zucchini until barely tender (firm). Add to rice the lemon juice, salt, pepper, basil and parsley.

Layer rice then cottage cheese then zucchini and cheese in 8 X 8 casserole dish. Bake in oven of 350 degrees for 10-15 minutes.

Nutritional Information

This nutritional information is based on using nonfat instead of lowfat cottage cheese and 1/2 cup of grated provolone (which happened to be the cheese I had on hand).

Servings Per Recipe: 4

25% of calories from protein
54% of calories from carbs
21% of calories from fat

Calories240.98
Total Fat5.71 g
Saturated Fat3.08 g
Polyunsaturated Fat0.60 g
Monounsaturated Fat1.60 g
Cholesterol 13.88
Sodium 680.33 mg
Potassium 593.44 mg
Total Carbohydrate 33.59 g
Dietary Fiber 4.14 g
Sugars 6.25 g
Protein 15.76 g
Vitamin A 32 %
Vitamin C 78 %
Calcium 21 %
Iron 10 %
Vitamin D 0 %
Vitamin E 0 %
Vitamin K 248 %
Thiamin 13 %
Riboflavin 20 %
Niacin 13 %
Vitamin B6 27 %
Folate 18 %
Vitamin B12 4 %
Biotin 0 %
Pantothenic Acid 7 %
Phosphorus 24 %
Iodine 0 %
Magnesium 21 %
Zinc 12 %
Selenium 18 %
Copper 11 %
Manganese 61 %
Chromium 0 %
Molybdenum 0 %
Chloride 0 %