Yield: 8 servings
2 pounds zucchini, shredded
1 1/2 cups Cheddar, 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 oven for 45 minutes to
one hour.
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
