Scalloped Zucchini & Yellow Squash
80 mins (prep 20, cooking 60)
10 ingredients
6-8 servings
Beautiful, delicious melange. From book Southern Church Suppers. The little bit of sugar makes all the difference.

Categories:  side-dish , served-hot , beginner-cook , tomato , north-american , equipment , <-4-hours , time-to-make , easy , presentation , oven , vegetarian , squash , vegetable ,
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Serving Size (14.23 g)
Servings 6
Amount per Serving
Calories 77.9 Calories from Fat 72.09
% Daily Value *
Total Fat 8.01g 73.92%
Saturated Fat 5.07g 152.06%
Trans Fat 0.32g %
Cholesterol 21.2mg 42.4%
Sodium 354.16mg 88.54%
Total Carbohydrate 1.86g 3.72%
Dietary Fiber 0.11 g 2.74%
Sugars 1.65 g %
Protein 0.11g 1.36%
Vitamin A 249.89IU% Vitamin C 0.03mg%
Calcium 6.11mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small onion, medium zucchini, medium yellow squash, firm tomatoes, grated parmesan cheese