| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Casserole | 4 | Servings | |
INGREDIENTS
| 4 | Medium-sized zucchini | |
| 1/3 | c | Chopped onion |
| 1 | T | Margarine |
| 3/4 | c | Chopped tomatoes |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
| 1 | c | Sharp cheddar cheese |
| shredded | ||
| 4 | Bacon, cooked crisp & | |
| crumbled |
INSTRUCTIONS
Trim ends of zucchini & cook covered in boiling, salted water 5-8 minutes. Drain. Cut zucchini in half, lengthwise & scoop out centers. Chop. Saute onion in butter & stir into chopped zucchini & remaining ingredients. Fill zucchini halves. Place in a 11x8-inch baking dish. Bake at 350 for 25-30 minutes or until lightly browned. Serves 4. MRS. JOHN BARROW From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 132
Total Fat: 14.8g
Cholesterol: 23.6mg
Sodium: 737.8mg
Potassium: 127.4mg
Carbohydrates: 5g
Fiber: 1.3g
Sugar: 2g
Protein: 6.5g