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Mixed Summer Squash

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Ingredients
  Squash 1 1⁄2 Pound (Summer Squash, Crookneck, And Zucchini)
  Sour cream 1 Cup (16 tbs)
  Dill weed 1 Teaspoon
  Vegetable salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Onions 1⁄3 Cup (5.33 tbs), finely chopped
  Whole wheat pastry flour 2 Tablespoon
  Margarine 3 Tablespoon, melted
  Water 3 Tablespoon
Directions

Wash squash, and trim off ends.
Cut into 1/2 inch slices.
Spoon squash and onions in the bottom of a greased casserole.
Add water and tightly cover.
Bake for 20 to 30 minutes until vegetables are crisp tender.
Drain well.
Pour over margarine and season with vegetable salt & black pepper.
In a bowl combine sour cream, dill weed, and flour.
Stir sour cream mixture into squash.
Bake, uncovered, for 15 minutes at 350 degrees.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Summer
Ingredient: 
Vegetable

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 967 Calories from Fat 735

% Daily Value*

Total Fat 83 g128.1%

Saturated Fat 33.2 g166.1%

Trans Fat 0 g

Cholesterol 119.6 mg39.9%

Sodium 1779.4 mg74.1%

Total Carbohydrates 52 g17.2%

Dietary Fiber 11.7 g46.7%

Sugars 25.3 g

Protein 16 g32.8%

Vitamin A 91.9% Vitamin C 207.9%

Calcium 47.8% Iron 36.3%

*Based on a 2000 Calorie diet

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Mixed Summer Squash Recipe