Italian Summer Squash Polenta Bake Food
SUMMER SQUASH BAKE
Make and share this Summer Squash Bake recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Lightly grease a 9" sqaure casserole dish; set aside.
- Slice or dice the squash and steam/boil it for about 10 minutes or until very tender. Drain very very well!
- Return the cooked drained squash to the pot and mash it with the onion, butter, and rf sour cream until fairly smooth.
- Stir in the salt, garlic powder, pepper, eggs, cheese and 1/2 cup ONLY of the crushed crackers.
- Pour the mixture into prepared baking dish.
- Evenly sprinkle with remaining 1/4 cup crackers crumbs.
- Bake at 375 for about 30 minutes or until bubbly and lightly brown.
Nutrition Facts : Calories 239.5, Fat 19.5, SaturatedFat 11.7, Cholesterol 122.4, Sodium 307.6, Carbohydrate 8.2, Fiber 1.9, Sugar 4.2, Protein 9.7
ITALIAN SUMMER SQUASH
A delicious way to use zucchini and yellow squash. You can adjust the seasonings to your own taste, and add salt and pepper, if desired. Be sure to use younger, 5 to 7 inch squash.
Provided by Always in the kitch
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sautee garlic and onions in butter, until tender.
- Wash and scrub squash. Slice into 1 inch coins. Place in pan with onions and garlic.
- Cover and cook over medium heat 5 minutes.
- Stir, and add spices. Cover and cook 3 to 5 minutes more. Do not overcook.
- Squash should be a little firm. Remove to bowl, sprinkle with cheese.
Nutrition Facts : Calories 146, Fat 8.4, SaturatedFat 2.5, Cholesterol 5.5, Sodium 187.5, Carbohydrate 13.7, Fiber 3.6, Sugar 9, Protein 6.6
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