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Zucchini Casserole

Submitted by: Mary on 08/31/2005
2623 views
2.64 avg rating
193 votes
 
 
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Ingredients

3/4 C plus 1 T plus 1 t Butter
3 Eggs
2 t Splenda
1 1/2 t Salt
3/4 C plus 1 T plus 1 t almond flour

2 t Baking powder
3 ozs Farmer's cheese
1 lb Grated zucchini
1 Poblano pepper cut in strips
1 C Sour cream

Directions

Cream the butter and splenda together until fluffy. Add the eggs one by one, beating after each addition.



Add the almond flour, baking soda and salt. Mix well then add the grated zucchini.



Grease and flour a bundt pan.



Pour a generous cup of the zucchini mixture into the pan, then sprinkle some farmer's cheese on top of this, then some of the chili poblano. Repeat the layers ending with the cheese and chili.



Bake in a preheated 350F degree oven for 1 hour or until a toothpick inserted in the center comes out clean.



Serve warm with sour cream on top.

Servings

6

Calories

5.8

Time to prepare

30 minutes

Difficulty

Easy
 

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