Baked Zucchini With Mushrooms
65 mins (prep 30, cooking 35)
9 ingredients
8 servings
This comes from a Sunset cookbook compilation, in the section titled "Low Fat Italian." I made this when my wonderful vegetarian nephew came for dinner, and we all thought it was heavenly. It's a little bit like an oven-baked frittata. I used a mix of zucchini and yellow summer squash.

Categories:  mushroom , side-dish , <-4-hours , vegetarian , brunch , squash , vegetable , time-to-make ,
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Serving Size (53.57 g)
Servings 8
Amount per Serving
Calories 62.02 Calories from Fat 7.38
% Daily Value *
Total Fat 0.82g 10.08%
Saturated Fat 0.19g 7.42%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 225.99mg 75.33%
Total Carbohydrate 11.37g 30.33%
Dietary Fiber 0.79 g 25.4%
Sugars 1.17 g %
Protein 2.21g 35.31%
Vitamin A 101.77IU% Vitamin C 2.76mg%
Calcium 29.15mg% Iron 0.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh mushrooms, medium onion, large eggs, large, dry, grated parmesan cheese, dried oregano