Royal Zucchini Parmesan
From Recipes from our hearth, 1960
Serves 6 to 8.
Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2648Calories
214 gProtein
68 gCarbs
166 gFat
Full nutrition (34 nutrients)
Calories2648 kcal
Protein214 g
Carbohydrates68 g
Fiber11 g
Sugars16 g
Total Fat166 g
Saturated Fat75 g
Monounsaturated Fat44 g
Polyunsaturated Fat12 g
Omega-30.7 g
Cholesterol656 mg
Sodium7154 mg
Potassium4304 mg
Calcium3333 mg
Iron8.7 mg
Magnesium363 mg
Phosphorus3502 mg
Zinc32 mg
Copper1.3 mg
Manganese1.8 mg
Vitamin D4.5 mcg
Vitamin C139 mg
Vitamin A949 mcg
Vitamin E3.6 mg
Vitamin K19 mcg
Vitamin B62.7 mg
Vitamin B128.7 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)3 mg
Niacin (B3)37 mg
Folate689 mcg
Choline355 mg
Caffeine0 mg
Water1383 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 20. The excerpt below is the record exactly as published.
ROYAL ZUCCHINI PARMESAN 1 lib. ground beef 1 medium onion chopped 1 small green pepper chopped Saute above ingredients until brown. Add: 1 16 oz. can tomatoes 1 8 oz. can tomato sauce 1 6 oz. can tomato paste 1 tsp. salt % tsp. garlic salt 1% tsp. oregano Simmer 20 minutes. Wash and slice 4 medium zucchini and slice % inch thick. Boil 3 minutes. Drain well. To tomato sauce mixture add 1 cup grated cheddar cheese and zucchini. Simmer 5 to 10 minutes. Pour into 12x8x2 baking dish. Top with 4% cup grated Parmesan cheese and sliced Mozarella cheese
Cook this with the app: pantry check, scaling, and the assistant.