Squash Casserole In A Skillet Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Vegetable oil2 Tablespoon
 Onion1 Medium, chopped
 Orzo1⁄4 Cup (4 tbs)
 Chopped fresh parsley2 Tablespoon
 Dried dill weed1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄8 Teaspoon
 Water2⁄3 Cup (10.67 tbs)
 Summer squash/Crookneck / zucchini squash1 Pound, cut in 1/8 inch slices
 Apple1 , cut into wedges (For Garnish)
 Lemon juice2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 703 Calories from Fat 288

% Daily Value*

Total Fat 33 g50%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1010.1 mg42.1%

Total Carbohydrates 96 g32.2%

Dietary Fiber 15.4 g61.5%

Sugars 36.5 g

Protein 16 g31.5%

Vitamin A 73.4% Vitamin C 241.9%

Calcium 21.4% Iron 35.3%

*Based on a 2000 Calorie diet

Directions

Heat oil in a medium saucepan.
Saute onion in oil until golden.
Add orzo.
Saute' until light brown, 2 to 3 minutes.
Add parsley, dill weed, salt, pepper and water.
Bring to a boil.
Remove from heat.
In the bottom of a large skillet, layer as follows: 1/2 the squash, 1/2 the orzo mixture, remaining squash and remaining orzo mixture.
Cover and simmer over medium heat until orzo is tender, 25 minutes.
Cut apple into wedges and brush with lemon juice.
Spoon squash mixture into a serving dish.
Arrange apple wedges around edge of dish.
Serve immediately.
Makes 4 servings.
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