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Scalloped Summer Squash With Cheese

American.Gourmet's picture
Ingredients
  Butter 3 Tablespoon
  Onion 1 , minced
  Garlic 1 Clove (5 gm), minced
  Green pepper 1 , chopped
  Tomatoes 4 Medium, peeled and chopped
  Salt 1⁄2 Teaspoon
  Black pepper To Taste
  Summer squash 1 1⁄2 Pound
  Grated parmesan cheese 1 Cup (16 tbs)
Directions

1. Heat the butter, add the onion, garlic and green pepper and saute until tender and lightly browned. Add the tomatoes, salt and pepper and cook, stirring occasionally, while preparing the squash.
2. Peel the squash if the skin is not tender, and cut into slices or cubes. Add one-half cup boiling water, cover tightly and cook until the squash is just tender. Drain well.
3. Preheat oven to moderate (350° F.).
4. Turn half the squash into a deep pie pan or casserole. Cover with half the tomato sauce and half the cheese. Repeat the layers.
5. Bake until the cheese topping is bubbly and beginning to brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Dish: 
Curry
Interest: 
Summer
Restriction: 
Vegetarian
Ingredient: 
Cheese
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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