Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 small zucchini squash, thinly sliced (2½ to 3 cups)
- 2 tbsp chopped onion
- 3 tbsp margarine or butter
- 2 tomatoes
- 1 tbsp grated Parmesan cheese
- 1 tsp sugar
- ¾ tsp salt
- ½ tsp oregano
- ⅛ tsp garlic salt
- ⅛ tsp pepper
- 4 Oz. mozzarella cheese, grated
- 2 tsp margarine or butter
- ½ to ¾ cup Pepperidge Farm stuffing
Directions
Sauté zucchini and onion in margarine until limp. Place in oiled dish.
Top with the 2 tomatoes which have been peeled and cut in wedges.
Mix the Parmesan cheese, sugar, salt, oregano, garlic salt and pepper and sprinkle over the tomatoes.
Sprinkle with grated mozzarella cheese. Top with 2 Tsp margarine or butter mixed with Pepperidge Farm stuffing.
Bake in 350°F oven for 15 to 20 minutes.