Zucchini, Mushrooms & Artichokes
Recipe: #17226
February 07, 2015
Categories: Desserts, Side Dishes, Artichokes, Mushrooms, Southern, One-Pot Meal, Sunday Dinner, Oven Bake, Vegetarian, Zucchini, Kosher Dairy, more
"From the Best of the Best From Louisiana."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (273.1 g)
- Calories 259
- Total Fat - 16.1 g
- Saturated Fat - 9.4 g
- Cholesterol - 39.8 mg
- Sodium - 1026.3 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 4.3 g
- Sugars - 12.3 g
- Protein - 7 g
- Calcium - 207 mg
- Iron - 2.4 mg
- Vitamin C - 24.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Saute onions in 4 tablespoons butter. When soft, add mushrooms and zucchini and stir-fry until zucchini is half done.
Step 2
Remove from pan and stir flour and 2 tablespoons butter into pan. Add milk and cook for 5 minutes.
Step 3
Put zucchini, mushrooms and drained artichoke hearts back in the pan and add Swiss cheese.
Step 4
Salt and pepper to taste.
Step 5
Pour all into a buttered casserole and sprinkle with breadcrumbs. Dot with 2 tablespoons extra butter; bake at 350 degrees for 20-25 minutes.
Tips
No special items needed.
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