Zucchini Casserole

Recipe Instructions Bring the water to a boil and cook the onion and zucchini until the squash is tender-crisp, 12 to 15 minutes. Remove from the heat and drain. Heat the oven to 375 degrees. Grease a 1 1/2 quart casserole. Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter. Bake until the corn bread stuffing is golden brown, 40 minutes. Place the casserole under the broiler briefly to brown the top, 2 to 3 minutes. This recipe yields 6 servings. Each serving: 360 calories; 1,480 mg sodium; 121 mg cholesterol; 21 grams fat; 12 grams saturated fat; 31 grams carbohydrates; 12 grams protein; 5.93 grams fiber.