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Creamed Zucchini Gratin Recipe
|Shredded unpeeled zucchini||3 Cup (48 tbs) (Use 4 To 6 Raw Medium Pieces)|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), finely minced|
|Milk||1 1⁄2 Cup (24 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Dried crushed marjoram||1⁄2 Teaspoon|
|Sour cream||1⁄4 Cup (4 tbs)|
|Buttered dry bread crumbs||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 977 Calories from Fat 535
% Daily Value*
Total Fat 61 g93.4%
Saturated Fat 36.4 g182.1%
Trans Fat 0 g
Cholesterol 160.6 mg
Sodium 1485.2 mg61.9%
Total Carbohydrates 92 g30.5%
Dietary Fiber 9.4 g37.7%
Sugars 32.8 g
Protein 26 g51.6%
Vitamin A 55.2% Vitamin C 129.1%
Calcium 61.5% Iron 35.2%
*Based on a 2000 Calorie diet
Let stand 30 minutes.
Cook onion in melted butter until soft and golden, at least 5 minutes.
Add garlic and blend in flour.
Stir over low heat about 2 minutes more, but do not brown.
Add milk and cook over medium heat, stirring constantly until sauce bubbles and thickens.
Season with seasoned salt, additional plain salt to taste (about 1/2 teaspoon), and a few grindings of pepper and marjoram.
Squeeze excess moisture from zucchini and stir into sauce along with sour cream.
Turn into baking dish and top with buttered crumbs.
Heat in 350°F oven until browned on top, about 30 minutes.