Zucchini and Potato Au Gratin

Southern.Crockpot's picture

Dec. 16, 2011


Medium red potatoes 1 1/4 Pound (About 5 In Number)
Zucchini 3 Medium , cut into 1/4 inch slices
Butter/Margarine 3 Tablespoon
All purpose flour
Chicken flavored bouillon granules
Milk 1 1/2 Cup (24 tbs)
Shredded cheddar cheese 4 Ounce (1 Cup)
Canned diced pimiento 2 Ounce , drained (1 Jar)
Dried whole thyme 1/2 Teaspoon
Canned french fried onion rings



1. Start by preheating the oven to 350° F


2. In a pot, add boiling water and cook potatoes in it for 25-30 minutes, drain and cool, and cut into winch slices

3.Cook zucchini in boiling water for 5 minutes

4. In a saucepan, melt butter, then add flour and bouillon, cook for 1 minute

5. Add milk till bubbly and thickened

6. Add cheese, pimiento, and thyme, stir till the cheese melts

7. In a lightly greased 2-quart casserole, layer half each of potatoes, zucchini, and sauce mixture

8. Finally cover and bake at 350° for 30 minutes

9. Sprinkle with fried onion rings, and bake again uncovered for 5 minutes


10. Serve as a side dish with steak, sauteed mushrooms, pork chops

Recipe Summary

Difficulty Level: Easy
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 9

Nutrition Facts

Serving size

Calories 217Calories from Fat 99

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 148 mg6.17%

Total Carbohydrates 23 g7.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet