Zucchini and Squash Au Gratin
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 215.1
- Total Fat: 18.1 g
- Cholesterol: 63.5 mg
- Sodium: 195.2 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.7 g
- Protein: 7.2 g
View full nutritional breakdown of Zucchini and Squash Au Gratin calories by ingredient
Introduction
Yummy Veggie Dish to help use up garden vegetables!!! Yummy Veggie Dish to help use up garden vegetables!!!Number of Servings: 8
Ingredients
-
3 zucchini
2 squash
1 to 2 roma tomatoes
*all three above ingredients sliced 1/8 inch
salt and pepper
1-2 onions, diced
1 cup heavy cream
1 tsp. chicken base or granules
1 tbsp. all-purpose flour
1 bag or 2 cups shredded cheese
*I have used Cheddar/Colby mix and a mozzerella, colby, romano, and asiago blend.
Directions
Cut and arrange 1st three ingredients in cast iron skillet.
Salt and pepper as desired. Set aside.
In another skillet on medium heat saute onions for about 8-10 minutes. Meanwhile, preheat oven to 375 and whish together heavy cream, chicken base, and flour. Turn heat up to medium-high and pour liquid mixture into skillet with onions. Simmer for about 5 minutes until thickened.
Pour and spoon over veggies in iron skillet. Pour over cheese and spread out evenly. Cover with tin foil and bake for 30 minutes. Uncover skillet and bake for another 15 minutes until cheese has melted and is bubbly and lightly brown.
Serving Size: makes 6-8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ART4TAB.
Salt and pepper as desired. Set aside.
In another skillet on medium heat saute onions for about 8-10 minutes. Meanwhile, preheat oven to 375 and whish together heavy cream, chicken base, and flour. Turn heat up to medium-high and pour liquid mixture into skillet with onions. Simmer for about 5 minutes until thickened.
Pour and spoon over veggies in iron skillet. Pour over cheese and spread out evenly. Cover with tin foil and bake for 30 minutes. Uncover skillet and bake for another 15 minutes until cheese has melted and is bubbly and lightly brown.
Serving Size: makes 6-8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ART4TAB.