Double Squash Combo
Prep:
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Cook:
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Ingredients
1½ pounds zucchini
1½ pounds summer squash
½ tsp salt
¼ tsp pepper
⅛ tsp garlic salt
¼ cup butter
3 TBSP almond flour
3 TBSP grated Parmesan cheese
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680 grams zucchini
680 grams summer squash
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) pepper
⅛ tsp (0.625 ml) garlic salt
56 grams butter
18 grams almond flour
3 TBSP grated parmesan cheese
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Soy Free
Instructions
- Cut both kinds of squash into ½-inch (1.3-cm) thick pieces
- Put in bottom of slow-cooking pot.
- Sprinkle with salt, pepper, and garlic salt.
- Dot with butter; sprinkle with almond flour and cheese.
- Cover and cook on low for 6 to 7 hours or until tender.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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