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Brenna's Zucchini Casserole

Serving Size: 1  

1 pound zucchini -- small
1 large onion -- finely chopped
6 tablespoons butter
2 cups sharp cheddar cheese -- shredded
1 clove minced garlic
1 teaspoon salt
dash  pepper
2 eggs -- slightly beaten 

Cook zucchini whole in a small amount of water until crisp tender. Cool. 
Sauté onion and garlic in 4 Tbsp butter. Cut cooled squash in cubes (or just circles, its easier)
and add to onion. Stir in salt, pepper, and 1 1/2 cups cheese (reserve 1/2 cup for topping). 
Cool. Mix vegetable mixture with beaten eggs. Place mixture in buttered casserole dish.
Top with reserved 1/2 cup cheese.  Bake at 350 degrees for 30 - 45 minutes. 

Per Serving (excluding unknown items): 1760 Calories; 154g Fat (77.3% calories from fat);
75g Protein; 27g Carbohydrate; 7g Dietary Fiber; 798mg Cholesterol; 4369mg Sodium. 
Exchanges: 9 1/2 Lean Meat; 4 Vegetable; 24 1/2 Fat. 

NOTE: You must divide the carb count by the number of servings minus fiber. 

Print Recipe

 

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