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Green and Gold Squash Recipe
|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|
|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)|
Calories 215 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.7%
Saturated Fat 4.8 g23.8%
Trans Fat 0.1 g
Cholesterol 124.3 mg
Sodium 393.6 mg16.4%
Total Carbohydrates 12 g4%
Dietary Fiber 2.2 g8.7%
Sugars 4.9 g
Protein 11 g22%
Vitamin A 20.4% Vitamin C 47.8%
Calcium 20.6% Iron 9.2%
*Based on a 2000 Calorie diet
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.