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Raciónes: 4

Ingredientes

Cost per serving $1.58 view details
  • 1 (7 1/4 ounce.) pkg. herb and butter flavor rice and pasta mix
  • 3 tbsp. butter
  • 2 pound zucchini, shredded
  • 1 med. onion, minced
  • 1 can cream of mushroom soup (low sodium)
  • 1/2 c. shredded Monterey Jack cheese

Direcciones

  1. Preheat oven to 425 degrees. Remove herb packet from rice and pasta mix; set aside.
  2. In large skillet, heat butter. Add in zucchini, onion and pasta mix. Saute/fry 3 min. Remove from heat.
  3. In small bowl, mix soup with 1/3 c. water. Add in to zucchini mix. Stir in herb packet and 1/4 c. cheese. Pour into shallow 2 qt baking dish. Sprinkle with remaining cheese.
  4. Bake 25 min, or possibly till golden brown bubbly. Let stand 5 min before serving. If you like, garnish with tomato peel roses and zucchini peel curls.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 340g
Recipe makes 4 servings
Calories 238  
Calories from Fat 157 66%
Total Fat 17.79g 22%
Saturated Fat 9.31g 37%
Trans Fat 0.0g  
Cholesterol 35mg 12%
Sodium 648mg 27%
Potassium 662mg 19%
Total Carbs 14.72g 4%
Dietary Fiber 2.8g 9%
Sugars 5.96g 4%
Protein 7.65g 12%
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