2 lb zucchini , shredded
1½ cups cheddar cheese, (or cheese of your choice), grated
14 oz cream of chicken soup, (1 can)
2 cups sour cream
½ cup unsalted butter, melted
½ cup red onion, diced
1 tsp salt
To serve:
parsley, chopped
Preheat your oven at 350 degrees F and grease your preferred baking dish.
Place the shredded zucchini in a colander or strainer, sprinkle with salt and toss.
Allow to drain for at least 15 minutes.
Use your hands to press as much of the liquid out as possible. Discard the liquid. Repeat until all zucchini has been squeezed out. Preferably, do these in batches.
Mix all ingredients with the shredded zucchini together.
Place in a baking dish and bake for roughly 30 minutes.
Serve immediately, garnished with parsley.
Sugar: 7g
:
Calcium: 329mg
Calories: 488kcal
Carbohydrates: 13g
Cholesterol: 115mg
Fat: 44g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 12g
Polyunsaturated Fat: 2g
Potassium: 587mg
Protein: 12g
Saturated Fat: 26g
Sodium: 1103mg
Trans Fat: 1g
Vitamin A: 1656IU
Vitamin C: 29mg
