Zucchini Au Gratin
Source: Eating Right Is Basic Michigan State University Cooperative Extension Service Nutrition Education Program
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
A fast and delicious way to prepare the zucchini or yellow squash flooding your garden or market this summer.
- Makes
- 7 servings
Ingredients
- 4 cups zucchini (thinly sliced)
- 1/2 cup onion (sliced)
- 2 tablespoons water
- 1 tablespoon margarine
- black pepper (to taste)
- 3 tablespoons Parmesan cheese (grated)
Directions
- Wash hands with soap and water.
- Wash and slice vegetables. Place zucchini, onion, water, margarine, and pepper in a frying pan. Cover and cook over medium heat for one minute.
- Remove cover and cook until crisp-tender, about 10 minutes.
- Turn with large spoon to cook evenly.
- Sprinkle with cheese; toss lightly.
- 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
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.