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Summer Squash Bake Recipe
|Summer squash||1 1⁄2 Pound, cut into 1/4 inch slices|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|All purpose flour||1 Tablespoon|
|Baking powder||1 Teaspoon|
|Onion||1 Teaspoon, grated|
|Seasoned bread crumbs||1⁄3 Cup (5.33 tbs), dry|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Parsley flakes||2 Teaspoon, dried|
Calories 226 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 135.4 mg45.1%
Sodium 609.8 mg25.4%
Total Carbohydrates 18 g5.9%
Dietary Fiber 3 g12%
Sugars 8.3 g
Protein 11 g22.6%
Vitamin A 20.3% Vitamin C 54.7%
Calcium 33.6% Iron 23.1%
*Based on a 2000 Calorie diet
Microwave at High for 14 to 18 minutes, or until squash is very tender, stirring once.
Let stand, covered, for 5 minutes.
Blend evaporated milk, eggs, flour, baking powder, onion, salt, sugar and pepper in 2-cup measure.
Stir into mashed squash.
Reduce power to 70% (Medium High).
Microwave, uncovered, for 6 to 8 minutes, or until set, stirring twice.
Place butter in small mixing bowl.
Microwave at High for 45 seconds to 1 minute, or until butter melts.
Stir in remaining topping ingredients until moistened.
Sprinkle evenly over squash mixture.
Microwave at 70% (Medium High) for 3 minutes.