Baked Zucchini Cheddar Casserole

Baked Zucchini Cheddar Casserole Yield: 8 servings 2 pounds zucchini, shredded 1 1/2 cups Cheddar cheese, shredded 1 can cream of chicken soup 2 cups sour cream 1/4 pound butter, melted 1/2 cup onion, diced 1 teaspoon salt Shred zucchini and place in a colander sprinkle with salt and toss. Allow to drain for at least 15 minutes. Use your hands to press all the liquid out you can. Mix all ingredients. Place in a 9 x 13-inch baking dish and bake in a 350 degree F oven for 45 minutes to one hour. Serves 8 to 12. Per Serving: 380 Cal (79% from Fat, 11% from Protein, 10% from Carb); 11 g Protein; 34 g Tot Fat; 10 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 899 mg Sodium; 86 mg Cholesterol http://www.recipegoldmine.com/lowcarb/lowcarb125.html

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