Emprimir
Correo Electrónico
 |
Ingredientes
- 2 large leeks, trimmed and cut into 1/4-inch slices
- 2 lbs sliced (1/4-inch slices) zucchini, yellow summer squash and pattypan squash*
- (2 lbs total, mixture of all 3)
- 2 T olive oil
- 2 t garlic and herb seasoning
- 1 cup fine bread crumbs
- 1/2 cup finely shredded Parmesan cheese
- 2 t garlic and herb seasoning
- 4 T butter, melted
- 1- can cream of celery soup or reduced-fat condensed cream of celery soup
- 1-1/2 cups shredded cheddar cheese
- 1 T snipped fresh parsley, optional
- Preheat oven to 350º F
- Lightly grease a 2-quart casserole dish, set aside
- In a medium bowl combine leeks, zucchini, yellow squash, pattypan squash
- Toss with olive oil
- Sprinkle with garlic and herb seasoning
- Transfer vegetables to prepared casserole dish
- In a small bowl combine bread crumbs, Parmesan cheese, garlic and herb seasoning and melted butter, set aside
- In a medium bowl, combine soup, cheese and parsley, if using
- Spoon over vegetables in prepared pan
- Sprinkle with breadcrumb mixture
View Full Recipe at Turnips 2 Tangerines
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1041g | |
| Calories 1792 | |
| Calories from Fat 981 | 55% |
| Total Fat 111.54g | 139% |
| Saturated Fat 58.53g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 281mg | 94% |
| Sodium 4746mg | 198% |
| Potassium 1761mg | 50% |
| Total Carbs 120.11g | 32% |
| Dietary Fiber 11.2g | 37% |
| Sugars 19.36g | 13% |
| Protein 81.36g | 130% |
