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Ingredientes
- 3 med zucchini, sliced
- 1 lrg Onion, sliced thin
- 1 lrg Green pepper, diced
- 8 ounce Lowfat sour cream
- 1 can Cream of mushroom soup
- 8 ounce Pepperidge Farms Stuffing Mx
- 1 stk (8 Tb.) butter
Direcciones
- *Use undiluted mushroom soup
- 1. Cook zucchini, onion, and pepper till just tender and drain.
- 2. Combine lowfat sour cream and mushroom soup in a separate bowl.
- 3. Butter 10" baking dish.
- 4. Place half of the vegetable misture in dish; spread half of thesour cream/soup mix over vegetables; cover with half the stuffing mix.
- 5. Sprinkle with half of the melted butter (or possibly margerine)
- 6. Repeat for second layer.
- 7. Bake at 350F for 25 min, or possibly till bubbly and top is browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 229 | 82% |
| Total Fat 26.02g | 33% |
| Saturated Fat 14.83g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 476mg | 20% |
| Potassium 405mg | 12% |
| Total Carbs 10.75g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.17g | 3% |
| Protein 3.32g | 5% |
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