Summer Squash Bake Recipe
Summary
Ingredients
| Summer squash | 1 1⁄2 Pound, cut into 1/4 inch slices | |
| Pepper | 1 Dash | |
| Butter | 2 Tablespoon | |
| Evaporated milk | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 , beaten | |
| All purpose flour | 1 Tablespoon | |
| Baking powder | 1 Teaspoon | |
| Onion | 1 Teaspoon, grated | |
| Salt | 1⁄2 Teaspoon | |
| Sugar | 1⁄2 Teaspoon | |
| Seasoned bread crumbs | 1⁄3 Cup (5.33 tbs), dry | |
| Parmesan cheese | 1⁄4 Cup (4 tbs), grated | |
| Parsley flakes | 2 Teaspoon, dried |
Nutrition Facts
Serving size
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
Directions
Cover.
Microwave at High for 14 to 18 minutes, or until squash is very tender, stirring once.
Let stand, covered, for 5 minutes.
Mash.
Set aside.
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.
Chef
