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Add a photoServings: 6
Ingredients
- 2 1/4 c. herb seasoned croutons (for stuffing)
- 2 tbsp. melted butter
- 4 c. zucchini, cubed
- 3/4 c. grated Cheddar cheese
- 1/2 c. minced onion
- 1/4 c. butter
- 1 c. condensed cream of chicken soup
- 1/2 c. lowfat sour cream or possibly plain, low-fat yogurt
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tbsp. minced pimentos (optional)
Directions
- In medium mixing bowl, toss 3/4 c. of the croutons with the 2 Tbsp. melted butter. Set aside. In large saucepan, cook zucchini in lightly salted water for about 5 min and drain. Cook carrots and onion in the 1/4 c. butter in the large saucepan till tender. Add in remaining 1 1/2 c. croutons, soup, lowfat sour cream, pimento, salt and pepper. Mix thoroughly. Stir in cooked zucchini. Spread in an ungreased 10 x 6 x 2 inch (1 1/2 qt) baking dish. Top with extra croutons. Bake at 350 degrees for 35 min or possibly till warm and bubbly. Makes 8 servings. Makes a complete dinner if you add in 2 c. cooked chicken or possibly turkey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 6 servings | |
| Calories 331 | |
| Calories from Fat 230 | 69% |
| Total Fat 26.09g | 33% |
| Saturated Fat 14.47g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 1057mg | 44% |
| Potassium 322mg | 9% |
| Total Carbs 17.21g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.58g | 2% |
| Protein 8.36g | 13% |
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