Zucchini Cheese Bake - 4 servings
Preparation: 10 min. Cooking: 15 min. Total: 25 min.
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1 lb zucchini, sliced
-
1-1/3 Tbsp unsalted butter
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1/4 cup onions, minced
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1-1/3 Tbsp mayonnaise type salad dressing
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1 tsp Worcestershire sauce
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1 tsp Dijon mustard
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1-1/3 Tbsp skim milk
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1/4 lb Muenster cheese, cubed
Preheat oven to 400°F. Place zucchini in a steamer basket over boiling water. Cover saucepan and steam 3-4 minutes. Remove steamer basket from saucepan and set aside. Heat butter in a heavy nonstick skillet over medium heat. Sauté onion 2-3 minutes or until tender. Remove from heat. Stir in dressing, Worcestershire sauce, mustard, and skim milk. Add cooked zucchini and cheese and toss to combine. Transfer mixture to a lightly oiled baking dish. Cover tightly and bake 10-15 minutes.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 180 Cal |
14 g |
7.2 g |
8.4 g |
1.4 g |
3.6 g |
39 mg |
240 mg |
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Nutrients
| Calories |
180 Cal |
|
| Fat |
14 g |
|
| Carbs |
7.2 g |
|
| Protein |
8.4 g |
|
| Fiber |
1.4 g |
|
| Sugar |
3.6 g |
|
|
Fats
| Fat |
14 g |
|
| Fat, Sat. |
8.1 g |
|
| Fat, Mono. |
3.9 g |
|
| Fat, Poly. |
1.3 g |
|
| Cholesterol |
39 mg |
|
|
Vitamins
| Choline |
18 mg |
3.4% |
| Niacin |
0.62 mg |
3.9% |
| Panto. Acid |
0.28 mg |
5.6% |
| Riboflavin |
0.27 mg |
21% |
| Thiamin |
0.068 mg |
5.7% |
| Vitamin A |
650 IU |
22% |
| Vitamin B6 |
0.28 mg |
18% |
| Vitamin B12 |
0.46 mcg |
19% |
| Vitamin C |
20 mg |
22% |
| Vitamin D |
2.1 IU |
1% |
| Vitamin E |
0.42 mg |
2.8% |
| Vitamin K |
8.1 mcg |
6.7% |
|
Minerals
| Calcium |
230 mg |
23% |
| Copper |
0.08 mg |
8.9% |
| Fluoride |
0.29 mcg |
7.3% |
| Iron |
0.63 mg |
7.9% |
| Magnesium |
29 mg |
7% |
| Manganese |
0.23 mg |
3.2% |
| Phosphorus |
190 mg |
27% |
| Potassium |
380 mg |
8% |
| Selenium |
4.7 mcg |
8.6% |
| Sodium |
240 mg |
16% |
| Zinc |
1.2 mg |
11% |
|
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