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Echo Martin: "I made this exactly as directed, and it came out…" Read More
9Ingredients
85Minutes
170Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 bunch green onions (thinly sliced)
- 1 cup grated Parmesan cheese
- 2 Tbsp. all purpose flour
- 1 Tbsp. fresh thyme leaves (chopped)
- 1 1/2 tsp. salt
- 3/4 tsp. ground black pepper
- 2 lb. yukon gold potatoes (peeled, cut into 1/8-inch-thick rounds)
- 12 oz. yellow crookneck squash (or regular yellow or green summer squash, cut into 1/8-inch-thick rounds)
- 6 tsp. olive oil
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium650mg27% |
| Potassium600mg17% |
| Protein9g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A6% |
| Vitamin C35% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Echo Martin 8 years ago
I made this exactly as directed, and it came out really quite good. The only change I would make is that you don't need the final layer of potatoes. Maybe it's just because I wasn't trying to hide my vegetables, but I would have liked the squash to be a bit more balanced with the potatoes. It tasted delicious though!