Zucchini and Yellow Squash Gratin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 176.9
- Total Fat: 10.2 g
- Cholesterol: 25.8 mg
- Sodium: 266.2 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 2.2 g
- Protein: 6.2 g
View full nutritional breakdown of Zucchini and Yellow Squash Gratin calories by ingredient
Number of Servings: 4
Ingredients
-
2 tablespoons butter
2 zucchini , sliced crosswise into 1-inch thick slices
2 yellow squash , sliced crosswise into 1-inch thick slices
2 shallots , minced
2 teaspoons garlic, minced
coarse salt and freshly ground pepper, to taste
1/4cup cream
1/2 cup panko bread crumbs, divided
1/4cup shredded Parmesan cheese, divided
cooking spray
Directions
Preheat oven to 450 degrees.
[1] In a large skillet, melt butter over medium heat; add
zucchini, yellow squash, shallots, and garlic. Season with salt
and pepper. Cook, stirring occasionally, until zucchini and
squash are crisp-tender, 4 to 6 minutes.
[2] Add cream, and cook until thickened, about 5 minutes.
Remove skillet from heat; stir in half of the panko and half of
the Parmesan.
[3] Spoon mixture into a shallow baking dish coated with
cooking spray. Sprinkle with remaining panko and
Parmesan; season with salt and pepper. Bake until top is
golden, 8 -10 minutes.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DIER1978.
[1] In a large skillet, melt butter over medium heat; add
zucchini, yellow squash, shallots, and garlic. Season with salt
and pepper. Cook, stirring occasionally, until zucchini and
squash are crisp-tender, 4 to 6 minutes.
[2] Add cream, and cook until thickened, about 5 minutes.
Remove skillet from heat; stir in half of the panko and half of
the Parmesan.
[3] Spoon mixture into a shallow baking dish coated with
cooking spray. Sprinkle with remaining panko and
Parmesan; season with salt and pepper. Bake until top is
golden, 8 -10 minutes.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user DIER1978.
