Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
591
Calories
57g
Protein
31g
Fat
20g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
| Soup | 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
- 2 pounds zucchini, shredded
- 1½ cups cheddar cheese, shredded
- 1 can cream of chicken soup
- 2 cups sour cream
- ¼ pound butter, melted
- ½ cup onion, diced
- 1 teaspoon salt
Directions
1
Shred zucchini and place in a colander sprinkle with salt and toss.
2
Allow to drain for at least 15 minutes.
3
Use your hands to press all the liquid out you can.
4
Mix all ingredients.
5
Place in a 9 x 13-inch baking dish and bake in a 350°F oven for 45 minutes to one hour.
Recipe sourced from
fandom