Zucchini Ragu Bake Recipe
Recipe By Betty Crocker
Enjoy this layered zucchini ragu bake thats made with potatoes, ground beef and cheese a delicious dinner.
4.2
21 Rating -
Rate
Non Vegdiet
1hr 50minstotal
1hr 50m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Zucchini Ragu Bake Recipe
- 0.30 pound Small zucchini, cut lengthwise in 1/2
- 1/4 teaspoon Salt
- 1/5 Large baking potatoes
- 0.15 pound Lean ground beef
- 1/5 Large onions, chopped
- 0.03 cup Dry red wine or beef broth
- 1/10 cup Crushed tomatoes, undrained
- 1/5 tablespoon Tomato paste
- 1/20 teaspoon Freshly ground pepper
- 0.60 tablespoon Butter or margarine
- 0.60 tablespoon Gold medaltm all purpose flour
- 0.30 cup Milk
- 1/5 teaspoon Chopped fresh rosemary leaves
- 0.40 Cloves garlic, finely chopped
- 1/5 cup Shredded parmesan cheese
Nutrition
value
value
444
calories per serving
21 g Fat32 g Protein30 g Carbs5 g FiberOther
Current Totals
- Fat21g
- Protein32g
- Carbs30g
- Fiber5g
MacroNutrients
- Carbs30g
- Protein32g
- Fiber5g
Fats
- Fat21g
Vitamins & Minerals
- Calcium389mg
- Iron5mg
- Vitamin A299mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B965mcg
- Vitamin B12< 1mcg
- Vitamin C40mg
- Vitamin E6mg
- Copper< 1mcg
- Magnesium75mg
- Manganese1mg
- Phosphorus471mg
- Selenium23mcg
- Zinc5mg
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
Recipe By Betty Crocker