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Ingredientes
- 3 c. summer squash or possibly zucchini or possibly mix
- 1/4 c. lowfat sour cream
- 1 tbsp. butter
- 1 tbsp. Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- 1 beaten egg yolk
- 1 tbsp. minced chives
- Dry bread crumbs
- Butter
- Parmesan cheese
Direcciones
- Cut squash in small pcs and simmer, covered 6-8 min till tender. Drain well. Combine lowfat sour cream, butter, cheese, salt and paprika. Stir over low heat till cheese melts. Remove from heat and add in gradually to egg yolks and chives. Stir in squash. Place in greased baking dish and cover with mix of bread crumbs, butter and Parmesan cheese. Bake at 375 degrees 10 min. If not brown sufficient, broil about 2 min further.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 256 | 93% |
| Total Fat 29.14g | 36% |
| Saturated Fat 18.24g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 506mg | 21% |
| Potassium 246mg | 7% |
| Total Carbs 3.3g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.34g | 2% |
| Protein 2.06g | 3% |
