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Green And Gold Squash

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Ingredients
  Onion 1 Medium, chopped
  Salad oil 2 Tablespoon
  Zucchini 3⁄4 Pound, scrubbed, stemmed, shredded coarsely (3 Medium Sized)
  Yellow summer squash 3⁄4 Pound, scrubbed, stemmed, shredded coarsely (2 Medium Sized)
  Chopped parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 3 , slightly beaten
  Milk 1⁄2 Cup (8 tbs)
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
  Saltine cracker crumbs 1⁄2 Cup (8 tbs)
Directions

In a large frying pan, saute onion in salad oil until golden brown.
Remove from heat; stir in shredded squash, parsley, salt, oregano, pepper, and slightly beaten eggs blended with milk.
Spoon about half the mixture into a buttered 1 1/2-quart baking dish; sprinkle with half the cheese and half the crumbs.
Make a second layer of the remaining squash; sprinkle with remaining cracker crumbs.
Arrange the last of the cheese in a crisscross design on top.
Bake, uncovered, in moderately slow oven (325°) for about 45 minutes.
Makes 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Gourmet
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
6

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