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Summer Squash And Rice Gratin With Salsa Verde
FIVE AND SPICE - EMILY17Ingredients
65Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. fresh marjoram (or oregano leaves, 1/2 teaspoon dried)
- 1/4 cup chopped mint (coarsely)
- 1 cup flat leaf parsley (coarsely chopped)
- 3/4 cup extra virgin olive oil
- 1 clove garlic
- 1 anchovy
- 1 Tbsp. capers (drained, rinsed if salt-packed)
- 1/2 lemon (for juicing)
- freshly ground black pepper
- 2 lb. summer squash (mixed, and zucchini)
- 2 cups cooked rice
- 3/4 cup shallot (sliced)
- 1 large garlic clove (minced)
- 1 Tbsp. fresh thyme leaves
- 1 cup grated Gruyere cheese
- kosher salt
- freshly ground black pepper
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat450 |
| % DAILY VALUE |
| Total Fat50g77% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium370mg15% |
| Potassium660mg19% |
| Protein12g |
| Calories from Fat450 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A45% |
| Vitamin C130% |
| Calcium40% |
| Iron10% |
* 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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