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Sarah Nemechek: "Kids liked it. I have done it with entirely squas…" Read More
10Ingredients
30Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. butter
- 2 zucchini (medium, about 7 ounces each, sliced crosswise 1/4 inch thick)
- 2 yellow squash (medium, about 7 ounces each, sliced crosswise 1/4 inch thick)
- 2 shallots (minced)
- 2 garlic cloves (minced)
- coarse salt
- Coarse salt and ground pepper
- 1/2 cup heavy cream
- 1 cup panko
- 1/2 cup grated Parmesan cheese
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Directions
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol75mg25% |
Sodium460mg19% |
Potassium980mg28% |
Protein10g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber3g12% |
Sugars7g |
Vitamin A40% |
Vitamin C90% |
Calcium25% |
Iron8% |
* 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(2)
Sarah Nemechek 5 years ago
Kids liked it. I have done it with entirely squash when I haven’t had zucchini
Jamie Podratz 8 years ago
I make this as a side dish all the time. However, I always omit the breadcrumbs. I actually didn't realize the recipe called for bread crumbs until reviewing the recipe just now. The leftovers are great, even as a side dish for breakfast with eggs. Yum!