Green and Gold Squash Recipe
Ingredients
| 1 medium-sized onion, chopped | ||
| Salad oil | 2 Tablespoon | |
| Zucchini | 3/4 pound, shredded | |
| Yellow summer squash | 3/4 pound, shredded | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 3 eggs, slightly beaten | ||
| Milk | 1/2 Cup (16 tbs) | |
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) | |
| 1/2 cup saltine cracker crumbs | ||
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.
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.
Chef
