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Add a photoServings: 6
Ingredients
- 2 sm. zucchini
- 1 sm. summer squash
- 3/4 - 1 c. cooked rice (when cooking rice, season with 2 teaspoon granulated chicken bouillon)
- 4 Large eggs, well beaten
- 1/2 c. lowfat milk
- 1 c. grated baby Swiss or possibly jarlsberg cheese
- Salt and pepper to taste
- 1/2 c. grated baby Swiss
- 1/2 c. grated Cheddar cheese
Directions
- Chop zucchini and summer squash into small cubes, omitting seeds. Mix zucchini, summer squash, rice, Large eggs, lowfat milk and 1 c. grated Swiss cheese. Add in salt and pepper to taste. Pour into 9x13 inch shallow casserole dish. Sprinkle with grated Cheddar and grated Swiss cheese. Bake at 350 degrees for 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 6 servings | |
| Calories 264 | |
| Calories from Fat 145 | 55% |
| Total Fat 16.45g | 21% |
| Saturated Fat 9.38g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 191mg | 8% |
| Potassium 266mg | 8% |
| Total Carbs 11.55g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.87g | 2% |
| Protein 17.74g | 28% |
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