Try this Baked Squash with Pesto Gratin recipe, or contribute your own.
Suggest a better descriptionDirections:
Preheat oven to 375 degrees. Grease 8×8 baking dish with a little of the pesto. Layer tomatoes, zucchini and squash in pan, slightly overlapping and brushing with pesto in between layers. Sprinkle with salt and pepper. Top with shredded Gruyere cheese. Bake for 45 minutes until bubbly and cheese is melted.
Freezing Directions:
Prepare as directed above. Allow to cool. Cover, label and freeze. To serve: Thaw. Preheat oven to 350 degrees. Reheat for 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 131 | ||
Calories from Fat: 80 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 29.7mg | 9 % | |
Sodium 94.3mg | 3 % | |
Potassium 282.5mg | 7 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 2.9g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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