Zucchini Au Gratin

Name: Zucchini Au Gratin
Cook time: 20 s
Total time: 20 s
Yield: 7

43 Ratings

image of Zucchini Au Gratin in a serving dish

Makes: 7 servings

Total Cost: $$$$

Cook Time: 20 minutes

A fast and delicious way to prepare the zucchini or yellow squash flooding your garden or market this summer.

Ingredients

4 cups zucchini (thinly sliced)
1/2 cup onion (sliced)
2 tablespoons water
1 tablespoon margarine
black pepper (to taste)
3 tablespoons Parmesan cheese (grated)

Directions

Wash hands with soap and water.
Wash and slice vegetables. Place zucchini, onion, water, margarine, and pepper in a frying pan. Cover and cook over medium heat for one minute.
Remove cover and cook until crisp-tender, about 10 minutes.
Turn with large spoon to cook evenly.
Sprinkle with cheese; toss lightly.
Serve at once.

Notes

Can be served over rice or noodles.
Green pepper can be used instead of onion.
Summer squash can be used instead of zucchini.

Learn more about:

Source:

Eating Right Is Basic
Michigan State University Cooperative Extension Service
Nutrition Education Program

Nutrition Information

Serving Size: 3/4 cup, 1/7 of recipe

Show Full Display Show Less

Nutrients	Amount
Total Calories	38
Total Fat	2 g
Saturated Fat	1 g
Cholesterol	1 mg
Sodium	49 mg
Carbohydrates	3 g
Dietary Fiber	1 g
Total Sugars	2 g
Added Sugars included	0 g
Protein	2 g
Vitamin D	0 mcg
Calcium	39 mg
Iron	0 mg
Potassium	188 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	38
Total Fat	2 g
Saturated Fat	1 g
Monounsaturated Fat	1 g
Polyunsaturated Fat	1 g
Linoleic Acid	0 g
α-Linolenic Acid	0.2 g
Omega 3 - EPA	0 mg
Omega 3 - DHA	0 mg
Cholesterol	1 mg
Carbohydrates	3 g
Dietary Fiber	1 g
Total Sugars	2 g
Added Sugars included	0 g
Protein	2 g
Minerals
Calcium	39 mg
Potassium	188 mg
Sodium	49 mg
Copper	40 mcg
Iron	0 mg
Magnesium	14 mg
Phosphorus	43 mg
Selenium	1 mcg
Zinc	0 mg
Vitamins
Vitamin A	28 mcg RAE
Vitamin B6	0.1 mg
Vitamin B12	0 mg
Vitamin C	12 mg
Vitamin D	0 mcg
Vitamin E	0 mg
Vitamin K	5 mcg
Folate	18 mcg DFE
Thiamin	0 mg
Riboflavin	0.1 mg
Niacin	0 mg
Choline	7 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables

3/4 cups

I made this in the summer when produce was plentiful. My local food pantry had lots of squash and recipients wanted to know what to do with it! I used a combination of yellow squash and zucchini, and also added a chopped tomato and a few cloves of fresh garlic (powder would be fine, too). <br/>Plus, I threw in a dash of Italian seasoning for a flavor boost. Just about everyone loved it. <br/>

01/29/13