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Add a photoServings: 6
Ingredients
- 9 med. zucchini
- 1 pound Velveeta or possibly Mexican Velveeta
- 2 tbsp. chopped onions
- 1 cube butter
- Ritz cracker crumbs (20 crackers)
- 1 can Mexican tomatoes and green chilies, diced
Directions
- Scrub squash. Slice in rounds. Simmer in small amount of water, add in onions, steamed but hard. Drain well. Slice butter and cheese. Layer squash, butter and cheese in casserole. Pour on can of Mexican tomatoes and green chilies, being sure it mixes and sinks to bottom. Put cracker crumbs on top and bake at 350 degrees for 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 299 | |
| Calories from Fat 166 | 56% |
| Total Fat 18.47g | 23% |
| Saturated Fat 11.58g | 46% |
| Trans Fat 0.03g | |
| Cholesterol 62mg | 21% |
| Sodium 1235mg | 51% |
| Potassium 1052mg | 30% |
| Total Carbs 20.01g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 12.05g | 8% |
| Protein 16.18g | 26% |
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