Potato, Zucchini And Cheese Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 6 | Unpeeled red potatoes | |
| 2 | T | Margarine |
| 1 | Onion, diced | |
| Salt | ||
| Pepper | ||
| 1 | Zucchini | |
| 2 | Egg whites | |
| 1/2 | c | Mozzerella, cubed or |
| shredded |
INSTRUCTIONS
Source: A Taster's Delight - Agudah Women of Passaic Park Preheat oven to 400F. Cook potatoes until tender. Mash. Cut zucchini into chunks and boil until tender. Combine mashed potatoes and zucchini with margarine, onion, egg whites and cheese. Grease and 8x8 square pan and fill with mixture. Bake for 30 minutes or until puffed and golden. Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on May 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 343
Calories From Fat: 223
Total Fat: 25.3g
Cholesterol: 3.6mg
Sodium: 781.1mg
Potassium: 1081.5mg
Carbohydrates: 18g
Fiber: 4.6g
Sugar: 11.6g
Protein: 14.2g