Try this Creamy Vegetable Gratin recipe, or contribute your own.
Suggest a better descriptionHEAT oven to 375ºF. SPRINKLE 1/4 cup bread crumbs onto bottom of 8-inch square baking dish sprayed with cooking spray. Mix remaining crumbs with Parmesan and butter; set aside. COMBINE zucchini and squash; arrange half on bottom of prepared dish. Cover with half each of the cooking creme and mozzarella. Repeat layers. Top with tomatoes and Parmesan mixture. BAKE 20 to 25 min. or until vegetables are heated through and top is golden brown. Let stand 5 min. before serving.
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Serving Size: 1 Recipe (712g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1964 | ||
Calories from Fat: 1742 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 193.6g | 258 % | |
Saturated Fat 121.1g | 606 % | |
Monounsaturated Fat 50.2g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 507.9mg | 156 % | |
Sodium 2085.5mg | 72 % | |
Potassium 485.2mg | 13 % | |
Total Carbohydrate 44.9g | 13 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 41g | ||
Protein 19.8g | 28 % | |
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: 1964
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