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Zucchini Au Gratin

Zucchini Au Gratin

42 Ratings
42 Ratings
Recipe Image
MyPlate Kitchen
Makes: 7 servings
Total Cost: $$$$
Cook Time: 20 minutes

A fast and delicious way to prepare the zucchini or yellow squash flooding your garden or market this summer.

Ingredients

  • 4 cups zucchini (thinly sliced)
  • 1/2 cup onion (sliced)
  • 2 tablespoons water
  • 1 tablespoon margarine
  • pepper (to taste)
  • 3 tablespoons Parmesan cheese (grated)

Directions

  1. Wash and slice vegetables. Place zucchini, onion, water, margarine, and pepper in a frying pan. Cover and cook over medium heat for one minute.
  2. Remove cover and cook until crisp-tender, about 10 minutes.
  3. Turn with large spoon to cook evenly.
  4. Sprinkle with cheese; toss lightly.
  5. Serve at once.

Notes

Can be served over rice or noodles. Green pepper can be used instead of onion. Summer squash can be used instead of zucchini.

Learn more about:
Zucchini
- Onions

Source:

Michigan State University Cooperative Extension Service, Eating Right is Basic
Nutrition Education Program

Nutrition Information

Serving Size: 3/4 cup, 1/7 of recipe
Nutrients Amount
Total Calories 38
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 49 mg
Carbohydrates 3 g
Dietary Fiber 1 g
Total Sugars 2 g
Added Sugars included 0 g
Protein 2 g
Vitamin D 0 mcg
Calcium 39 mg
Iron 0 mg
Potassium 188 mg
N/A - data is not available
Nutrients Amount
Total Calories 38
Total Fat 2 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Linoleic Acid 0 g
α-Linolenic Acid 0.2 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 1 mg
Carbohydrates 3 g
Dietary Fiber 1 g
Total Sugars 2 g
Added Sugars included 0 g
Protein 2 g
Minerals
Calcium 39 mg
Potassium 188 mg
Sodium 49 mg
Copper 40 mcg
Iron 0 mg
Magnesium 14 mg
Phosphorus 43 mg
Selenium 1 mcg
Zinc 0 mg
Vitamins
Vitamin A 28 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0 mcg
Vitamin C 12 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 5 mcg
Folate 18 mcg DFE
Thiamin 0 mg
Riboflavin 0.1 mg
Niacin 0 mg
Choline 7 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 3/4 cups

Write a review

I made this in the summer when produce was plentiful. My local food pantry had lots of squash and recipients wanted to know what to do with it! I used a combination of yellow squash and zucchini, and also added a chopped tomato and a few cloves of fresh garlic (powder would be fine, too). <br/>Plus, I threw in a dash of Italian seasoning for a flavor boost. Just about everyone loved it. <br/>
01/29/13
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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025