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    You are in: Home / Recipes / Cauliflower Zucchini Scalloped Potatoes Recipe
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    Cauliflower Zucchini Scalloped Potatoes

    Average Rating:

    3 Total Reviews

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    • on May 28, 2009

      This recipe did not work out for me. I used a parmesan and gruyere mixture and added a clove of garlic but other than that I didn't change the recipe. I thought I had cut the potatoes thin enough but the potatoes were a little under cooked and the whole things was kinda of watery. Made for ZWT5.

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    • on February 14, 2009

      I would have given it a 5 star, but after I did all the work, there was no oven temperature here that I could see. If I was blind, I am sorry. Great recipe though. I used Monteray Jack cheese, and unsweetened almond milk. Also used Carbolose flour instead of flour. and Ezekiel Bread for the crumbs.

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    • on February 12, 2009

      I made this for dinner last night. I subbed gruyere for the parmesan because I was trying to use it up, used shim milk and I didn't have enough zucchini. This is great. The kids ate it also and didn't seem to notice that it wasn't our usual cheesy, high fat scalloped potatoes. Thanks for posting NELady!

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    Nutritional Facts for Cauliflower Zucchini Scalloped Potatoes

    Serving Size: 1 (316 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 198.7
     
    Calories from Fat 40
    20%
    Total Fat 4.5 g
    6%
    Saturated Fat 2.6 g
    13%
    Cholesterol 13.4 mg
    4%
    Sodium 239.5 mg
    9%
    Total Carbohydrate 30.8 g
    10%
    Dietary Fiber 5.3 g
    21%
    Sugars 6.0 g
    24%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    whole wheat breadcrumbs

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