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.