Zucchini Casserole

1. Preheat oven to 325 Degrees.

2. Mix the peppercorns in with the butter.

3. Melt the butter mix well with the Rye bread.

4. Use a large casserole dish 9x18.

5. Takes 30 minutes or when the vegetables are tender, varies with individual oven.

6. Layer Zucchini, tomatoe, onion, green pepper, cubed rye bread and layer with mozzarella chees.

7. Carry on with the next layer of ingredients,ending with mozzarella cheese on the top.

8. Melt unsalted butter mix well with the rye bread.

9. Mix the peppercorns in with the butter.

10. Use a large casserole dish 9x18.

11. Takes 30 minutes or when the vegetables are tender, varies with individual oven.

12. Layer Zucchini, tomatoe, onion, green pepper, cubed rye bread and layer with mozzarella chees.

13. Carry on with the next layer of ingredients,ending with mozzarella cheese on the top.

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Nutrient	Quantity
Total fats	236.4906 g
Protein	104.8131 g
Carbohydrates	209.9436 g
Energy	3137.9079 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.0416 g
Water	1620.1086 g
Aspartic acid	11.1121 g
Calcium, Ca	2226.1525 mg
Lutein + zeaxanthin	2033.6553 g
Fiber, total dietary	67.1301 g
Carotene, beta	4974.7018 g
Niacin	37.0083 mg
Vitamin A, RAE	478.554 g
Arginine	13.2013 g
Riboflavin	3.0625 mg
Fatty acids, total saturated 20:1	0.327 g
Glutamic acid	25.121 g
Sodium, Na	563.9971 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7135 g
Total lipid (fat)	236.4906 g
Manganese, Mn	8.8864 mg
Fructose	6.6752 g
Proline	4.3311 g
Fatty acids, total saturated 16:0	21.4621 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.6556 g
Choline, total	126.5337 mg
Sugars, total	57.5918 g
Serine	5.3768 g
Fatty acids, total saturated 10:0	0.0029 g
Fatty acids, total saturated 18:0	9.9333 g
Fatty acids, total saturated 20:4 undifferentiated	0.0017 g
Vitamin B-6	2.9902 mg
Selenium, Se	4.5213 g
Ash	32.5114 g
Vitamin D	0.1787 IU
Fatty acids, total saturated 18:1 undifferentiated	86.9217 g
Pantothenic acid	9.48 mg
Phenylalanine	5.4563 g
Copper, Cu	9.1744 mg
Betaine	0.596 mg
Thiamin	7.1643 mg
Retinol	0.4467 g
Methionine	2.9892 g
Iron, Fe	19.9428 mg
Carbohydrate, by difference	209.9436 g
Phosphorus, P	4073.1302 mg
Folate, total	636.1301 g
Fatty acids, total saturated 4:0	0.0057 g
Alanine	5.1129 g
Cholesterol	2.1887 mg
Valine	5.3793 g
Fatty acids, total saturated 18:2 undifferentiated	101.6263 g
Glycine	6.4039 g
Carotene, alpha	967.1837 g
Glucose (dextrose)	6.9136 g
Fatty acids, total saturated 14:0	0.5917 g
Zinc, Zn	24.1756 mg
Isoleucine	4.1759 g
Fatty acids, total saturated 12:0	0.0052 g
Fatty acids, total polyunsaturated	103.7782 g
Leucine	7.3068 g
Vitamin A, IU	9674.2322 IU
Folate, DFE	636.1301 g
Tryptophan	2.0513 g
Vitamin C, total ascorbic acid	746.8085 mg
Phytosterols	53.64 mg
Fatty acids, total saturated 6:0	0.0021 g
Tyrosine	3.9111 g
Vitamin B-12	0.0054 g
Vitamin K (phylloquinone)	158.7218 g
Fatty acids, total saturated	33.4202 g
Histidine	2.7951 g
Fatty acids, total monounsaturated	88.0576 g
Threonine	4.1146 g
Folate, food	636.1301 g
Vitamin D (D2 + D3)	0.0045 g
Cryptoxanthin, beta	41.7647 g
Vitamin E (alpha-tocopherol)	6.496 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0004 g
Magnesium, Mg	642.9553 mg
Lysine	3.5146 g
Potassium, K	5442.1203 mg
Cystine	1.985 g
Fluoride, F	11.92 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 cups	2736	125.712	230.4
Mozzarella cheese	8 cups	0	0	0
Tomato	4	248.2759	55.0525	2.1589
Rye bread	6 cups	0	0	0
Zucchini	4	9.24	1.3684	0.176
green pepper	4	119.2	27.6544	1.0132
peppercorn	1 teaspoon	25.192	0.1563	2.7425
spanish onion	2	0	0	0