Shredded zucchini and bottled Italian salad dressing give such yummy flavor to the cheese filling in this pasta bake that guests will never miss the meat. "It's the perfect size for a small gathering," informs Lisa Otis of Drain, Oregon.
2.5 cup Shredded part skim mozzarella cheese, divided
0.5 cup Grated Parmesan Cheese
3 tablespoon Minced Fresh Parsley
0.25 teaspoon Salt
0.25 teaspoon Pepper
0.125 teaspoon Ground nutmeg
1 Large egg, lightly beaten
0.75 cup Sour cream
0.33333333333333326 cup Prepared italian salad dressing
0.5 cup Shredded Zucchini
1 Jar spaghetti sauce
Nutrition value
198
calories per serving
9 g Fat16 g Protein12 g Carbs< 1 g FiberOther
Current Totals
9 g Fat
16 g Protein
12 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
12 g
Protein
16 g
Fiber
0 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
364 mg
Iron
2 mg
Vitamin A
176 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
70 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
24 mg
Manganese
0 mg
Phosphorus
272 mg
Selenium
20 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
