Puffed-Up Zucchini

Puffed-Up Zucchini

14
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"A recipe that has been in my family for years. It's bound to make your meal a success!"

Ingredients

1 h {{adjustedServings}} servings 163 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Place the zucchini and onion in a pot with the water. Bring to a boil, reduce heat to low, and simmer 15 minutes, until tender. Drain, cool, and mash. Mix in 2 tablespoons butter, horseradish, salt, and pepper.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
  3. Melt remaining 3 tablespoons butter in a saucepan over medium heat, and stir in the cracker crumbs until golden brown.
  4. Mix the egg into the mashed zucchini mixture. Scoop the into the prepared baking dish, and top with the cracker crumbs mixture.
  5. Bake 30 minutes in the preheated oven, until topping is crisp.
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Reviews

14
  1. 14 Ratings

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Unfortunately this wasn't edible. I followed the recipe very closely except for the fact that I reduced the amount of onion as 1 cup seemed excessive for this small dish. I served this to seven ...

Good Recipe. I modified it a bit by adding tyme, garlic salt and white pepper. I did not smash the veggies, I kept them chopped and it was tasty. It complimented my chicken stuffed with fresh...

This is a great summer time dish! I recommend putting more spices than just salt and pepper and maybe a table spoon more horseradish. Other than that I love it!