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EatingWell
Zucchini Gratin
This delicious zucchini gratin recipe has a delectable crispy Parmesan and breadcrumb topping and is made without any butter or cream, allowing the fresh zucchini flavor to shine. Slice the zucchini uniformly to ensure even cooking.
EatingWell Test Kitchen

Ingredients
Directions
Tips
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Nutrition Facts
Serving Size:
1 cup Per Serving:
200 calories; protein 6.3g; carbohydrates 13.6g; dietary fiber 2.4g; sugars 3.5g; fat 14g; saturated fat 3.1g; cholesterol 8.6mg; vitamin a iu 404.4IU; vitamin c 26.9mg; folate 36.4mcg; calcium 115.3mg; iron 1.1mg; magnesium 31mg; potassium 411.9mg; sodium 349.4mg; thiamin 0.1mg.
Exchanges:
1/2 starch, 1 vegetable, 1/2 lean meat, 2 fat
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