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Zucchini au Gratin Recipe

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Zucchini au Gratin Recipe

Prep Time: Cook Time:

Ingredients

  • Baby zucchini squash, raw | 4.00 medium
  • Peppers, sweet, red, raw | 1.00 large 2-1/4 per pound, approx 3-3/4" long, 3" dia.
  • Sweet Green peppers, raw | 1.00 large 2-1/4 per lb, approx 3-3/4" long, 3" dia
  • Olive oil | 1.00 tablespoon
  • Walnut oil | 1.00 tsp
  • Low fat sour cream | 5.00 tbsp
  • Reduced fat milk with added vitamin A and D | 1.00 tbsp
  • Limes, raw | 1.00 fruit 2" dia
  • Dry roasted almonds, no salt | 1.00 oz
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 138.51 mg

Fat per serving: 10.90 g

Saturated fat per serving: 2.36 g

Protein per serving: 3.35 g

Sodium per serving: 52.06 mg

Cholesterol per serving: 7.61 g

Instructions

  1. Thinly slice zucchini, red pepper, green pepper and separate 1 tsp of rind of lime, then grate it and set all aside.
  2. Add the zucchini and peppers together in a medium bowl. Add oil over and season with salt and pepper, mix well until all vegetables are finely coated in oil.
  3. Preheat oven to 350 F. Take another bowl and add soured cream with little minimum amount of milk, blend them until reach to pouring consistency. Now add grated rind of lime and seasoning, spread over the vegetables.
  4. Garnish with flaked almonds and bake for half an hour until topping is golden and vegetables are cooked well and tender. Serve hot at once.

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