Zucchini Parmesan Bake

Name: Zucchini Parmesan Bake
Yield: 4 servings
Ingredients: 2 1/2 lb. chopped zucchini (fresh); 2/3 c. chopped onion; 1 c. sliced mushrooms; 3 Tbsp. vegetable oil; 2 (6 oz.) cans tomato paste; 1 tsp. salt; 1/2 tsp. garlic salt; 1/8 tsp. pepper; 2/3 c. Parmesan cheese (sprinkle on top); chicken, cooked and chopped (optional)

Chicken Dairy

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Ingredients

2 1/2 lb. chopped zucchini (fresh) ⓘ
2/3 c. chopped onion ⓘ
1 c. sliced mushrooms
3 Tbsp. vegetable oil ⓘ
2 (6 oz.) cans tomato paste ⓘ
1 tsp. salt ⓘ
1/2 tsp. garlic salt ⓘ
1/8 tsp. pepper ⓘ
2/3 c. Parmesan cheese (sprinkle on top) ⓘ
chicken, cooked and chopped (optional) ⓘ

Instructions

Saute onion, mushrooms and vegetable oil.
Combine all ingredients.
Sprinkle with Parmesan cheese.
Bake at 350° for 30 minutes.

Nutrition & Diet Analysis (per serving)

339 kcal 17% DV

Protein Fat Carbs

Macronutrients

Protein 18g 36% DV

Total Fat 18.9g 24% DV

Carbs 26.8g 10% DV

Fiber 2.9g 10% DV

Sugar 6.5g 13% DV

Electrolytes

Sodium 10494mg 100% DV

Potassium 736.5mg 16% DV

Cholesterol 31.3mg 10% DV

Vitamins & Minerals

Vitamin A 241mcg 27% DV

Vitamin C 31.6mg 35% DV

Vitamin D 6.6mcg 33% DV

Calcium 235.3mg 18% DV

Iron 2.8mg 16% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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