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- 2 yellow squash, sliced (I used my food processor; a mandolin would work too!)
- 1/2 pound Yukon gold potatoes, sliced
- 1 cup shredded cheese (Gruyere would be best, but I used Colby Jack)
- 2 cups Gluten Free Bread Crumbs-I made my own using Whole Foods GF bread
- Zest of one lemon
- SAUCE:
- 1/2 cup olive oil
- 1/4 cup parsley, oregano
- Sprinkles of minced onion, red pepper flakes
- Two garlic cloves
View Full Recipe at Gluten Hates Me but i'm…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 840g | |
| Calories 1662 | |
| Calories from Fat 1292 | 78% |
| Total Fat 146.44g | 183% |
| Saturated Fat 38.96g | 156% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 732mg | 31% |
| Potassium 2134mg | 61% |
| Total Carbs 57.6g | 15% |
| Dietary Fiber 7.6g | 25% |
| Sugars 10.39g | 7% |
| Protein 38.26g | 61% |
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