Here's a tastefully terrific way to use some of that garden bounty!
Summer Squash au Gratin
- Prep Time 20 min
- Total 55 min
- Servings 8
- Ingredients 9
Ingredients
- 2 medium (about 6 inches long each) zucchini squash
- 1 medium (about 8 inches long) yellow summer squash
- 4 green onions, chopped (1/4 cup)
- 1/2 red bell pepper, chopped (1/2 cup)
- 1 packet (1.25 to 1.8 oz) white sauce mix
- 1 1/2 cups milk
- 1 cup shredded sharp Cheddar cheese (4 oz)
- 1 tablespoon butter or margarine, melted
- 1/4 cup Progresso™ plain bread crumbs
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 350°F. Cut each squash in half lengthwise; cut into 1/2-inch-thick slices. Place squash slices, onions and bell pepper in 11x7-inch (2-quart) glass baking dish or 2-quart casserole. Add 1 tablespoon water. Cover with microwavable plastic wrap, venting one corner. Microwave on High 5 to 7 minutes or until crisp-tender; drain well.
-
Step2Meanwhile, in 2-quart saucepan, cook white sauce mix and 1 1/2 cups milk as directed on package. Remove from heat. Stir in cheese. Pour over zucchini mixture in baking dish; stir gently to coat. In small bowl, mix melted butter and bread crumbs. Sprinkle over zucchini mixture.
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Step3Bake 30 to 35 minutes or until bubbly and golden brown.
Nutrition
130
Calories
8g
Total Fat
7g
Protein
10g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 300mg
- 13%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 10g
- 3%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 4g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 25%
- 25%
- Calcium
- 15%
- 15%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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