Scallioned Potato Bake
Recipe: #6912
November 07, 2012
Categories: Side Dishes, Onions, Oven Bake, Diabetic Low Fat, Vegetarian, Zucchini, more
"This is healthier than scalloped potatoes, and it is really good. Every time I make this, I want to top it with more cheese...but I don't!"
Ingredients
Nutritional
- Serving Size: 1 (259.2 g)
- Calories 336.3
- Total Fat - 10.2 g
- Saturated Fat - 4.4 g
- Cholesterol - 29 mg
- Sodium - 427.7 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 3.9 g
- Sugars - 12.7 g
- Protein - 17.6 g
- Calcium - 463.1 mg
- Iron - 2.1 mg
- Vitamin C - 22.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Bake or microwave potatoes in their skins until tender.
Step 2
When cool enough to handle, slice them and set aside; you can peel them if you like.
Step 3
Preheat oven to 325F.
Step 4
Heat butter in a medium skillet.
Step 5
Add zucchini and scallions and saute over medium heat just until they have lost their raw quality.
Step 6
Do not brown.
Step 7
Add the parsley or chives and continue to saute until it has just wilted.
Step 8
Combine the potatoes & veggies with all the remaining ingredients except sunflower seeds in a large bowl and mix.
Step 9
Pour into an oiled large shallow baking dish; 9 x 13 works well.
Step 10
Sprinkle with toasted sunflower seeds.
Step 11
Bake for 35 minutes or until lightly browned.
Tips
No special items needed.