Fresh Peach and Zucchini Casserole
60 mins (prep 15, cooking 45)
6 ingredients
4 servings
This was listed in our local paper as coming from the New Jersey Peach Promotion Council. I entered the recipe as printed in the paper, but when I made it I sliced the zucchini very thinly, halved the amount of cheese, and left out the salt. I also used about 1 tablespoon of dried thyme since I didn't have fresh. My husband and I devoured half of it at lunch and decided to save the rest to have at dinner over basmati rice. I'd like to try it with fresh basil as well.

Categories:  <-60-mins , side-dish , low-calorie , fruit , pitted-fruits , oven , casseroles , equipment , squash , low-carb , vegetable , peaches , low-in... , time-to-make ,
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Serving Size (62.71 g)
Servings 4
Amount per Serving
Calories 219.63 Calories from Fat 26.73
% Daily Value *
Total Fat 2.97g 18.26%
Saturated Fat 1.84g 36.88%
Trans Fat 0.0g %
Cholesterol 11.83mg 15.77%
Sodium 1261.66mg 210.28%
Total Carbohydrate 23.86g 31.81%
Dietary Fiber 0.08 g 1.25%
Sugars 0.89 g %
Protein 23.69g 189.54%
Vitamin A 91.0IU% Vitamin C 0.0mg%
Calcium 474.92mg% Iron 2.99mg%
*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 zucchini, fresh peaches, fresh thyme


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