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Scallop Summer Squash With Cheese Recipe
|Onion||1 , minced|
|Garlic||1 Clove (5 gm), minced|
|Green pepper||1 , chopped|
|Tomatoes||4 Medium, peeled and chopped|
|Ground black pepper||To Taste|
|Summer squash||1 1⁄2 Pound|
|Grated parmesan cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1153 Calories from Fat 657
% Daily Value*
Total Fat 75 g115.1%
Saturated Fat 45.3 g226.4%
Trans Fat 0 g
Cholesterol 206.5 mg
Sodium 2931 mg122.1%
Total Carbohydrates 69 g23.1%
Dietary Fiber 18.6 g74.5%
Sugars 38.5 g
Protein 64 g128.3%
Vitamin A 153.9% Vitamin C 517.8%
Calcium 160.6% Iron 33.5%
*Based on a 2000 Calorie diet
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.