Zucchini Casserole
From Gem's Vegetarian Cooking
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
| Calories | 240.98 |
| Total Fat | 5.71 g |
| Saturated Fat | 3.08 g |
| Polyunsaturated Fat | 0.60 g |
| Monounsaturated Fat | 1.60 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 % |
