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Summer Squash Casserole Recipe
|Pure olive oil||1 Tablespoon, divided (Filippo BerioÂ®, 100% Pure)|
|Zucchini||1⁄2 Pound, cut into 1/4 inch slices|
|Yellow squash||1⁄2 Pound, cut into 1/4 inch slices|
|Black pepper||To Taste|
|Grated parmesan cheese||3 Tablespoon|
|Sliced fontina cheese/Sliced mozzarella cheese||3 Ounce|
Serving size: Complete recipe
Calories 732 Calories from Fat 482
% Daily Value*
Total Fat 55 g85%
Saturated Fat 26.3 g131.4%
Trans Fat 0 g
Cholesterol 138.3 mg
Sodium 3329.9 mg138.7%
Total Carbohydrates 18 g6.1%
Dietary Fiber 5 g20.1%
Sugars 10.2 g
Protein 45 g89.3%
Vitamin A 28.6% Vitamin C 64.6%
Calcium 100.7% Iron 9.9%
*Based on a 2000 Calorie diet
Lightly coat 13 x 9 inch baking pan with small amount of olive oil.
Arrange 1/3 of zucchini and squash in pan.
Sprinkle with 1/3 of salt, pepper, Parmesan cheese and remaining olive oil.
Repeat layers twice.
Bake for 25 minutes.
Place cheese slices on top of zucchini; bake for an additional 5 to 8 minutes until cheese melts.
Garnish with chopped fresh parsley, if desired.