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Summer Squash au Gratin

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Summer Squash au Gratin
  • Prep 20 min
  • Total 55 min
  • Servings 8
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Here's a tastefully terrific way to use some of that garden bounty!
Updated Mar 2, 2010

Ingredients

  • 2 medium (about 6 inches long each) zucchini squash
  • 1 medium (about 8 inches long) yellow summer squash
  • 4 green onions, chopped (1/4 cup)
  • 1/2 red bell pepper, chopped (1/2 cup)
  • 1 packet (1.25 to 1.8 oz) white sauce mix
  • 1 1/2 cups milk
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup Progresso™ plain bread crumbs
Make With
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat oven to 350°F. Cut each squash in half lengthwise; cut into 1/2-inch-thick slices. Place squash slices, onions and bell pepper in 11x7-inch (2-quart) glass baking dish or 2-quart casserole. Add 1 tablespoon water. Cover with microwavable plastic wrap, venting one corner. Microwave on High 5 to 7 minutes or until crisp-tender; drain well.
  • 2
    Meanwhile, in 2-quart saucepan, cook white sauce mix and 1 1/2 cups milk as directed on package. Remove from heat. Stir in cheese. Pour over zucchini mixture in baking dish; stir gently to coat. In small bowl, mix melted butter and bread crumbs. Sprinkle over zucchini mixture.
  • 3
    Bake 30 to 35 minutes or until bubbly and golden brown.

Tips from the Betty Crocker Kitchens

  • tip 1
    This is a great recipe to use when you have lots of summer squash in the garden. Pick them when they are small to medium size for the best texture.
  • tip 2
    Different brands of white sauce mixes will provide slightly different degrees of thickness, but all will work fine in this recipe.

Nutrition

130 Calories, 8g Total Fat, 7g Protein, 10g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
300mg
13%
Potassium
280mg
8%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
5%
Sugars
4g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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