Squash Casserole In A Skillet
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Orzo||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||2 Tablespoon|
|Dried dill weed||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Summer squash/Crookneck / zucchini squash||1 Pound, cut in 1/8 inch slices|
|Apple||1 , cut into wedges (For Garnish)|
|Lemon juice||2 Teaspoon|
Heat oil in a medium saucepan.
Saute onion in oil until golden.
Saute' until light brown, 2 to 3 minutes.
Add parsley, dill weed, salt, pepper and water.
Bring to a boil.
Remove from heat.
In the bottom of a large skillet, layer as follows: 1/2 the squash, 1/2 the orzo mixture, remaining squash and remaining orzo mixture.
Cover and simmer over medium heat until orzo is tender, 25 minutes.
Cut apple into wedges and brush with lemon juice.
Spoon squash mixture into a serving dish.
Arrange apple wedges around edge of dish.
Makes 4 servings.
Serving size: Complete recipe
Calories 703 Calories from Fat 288
% Daily Value*
Total Fat 33 g50%
Saturated Fat 4.3 g21.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1010.1 mg42.1%
Total Carbohydrates 96 g32.2%
Dietary Fiber 15.4 g61.5%
Sugars 36.5 g
Protein 16 g31.5%
Vitamin A 73.4% Vitamin C 241.9%
Calcium 21.4% Iron 35.3%
*Based on a 2000 Calorie diet