EASY EGGPLANT DISH
Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust.
Provided by sal
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
- In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 26.6 g, Cholesterol 11.1 mg, Fat 5.7 g, Fiber 4 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 269.1 mg, Sugar 6.6 g
PARMESAN SQUASH CASSEROLE
Parmesan Squash Casserole is a perfect way to use up all that squash and zucchini from the garden. Seasoned with fresh herbs and cheeses, this is a delightful side dish to any meal.
Provided by Erica Walker
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste.Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set.Serve hot.
Nutrition Facts : Calories 99 kcal, Carbohydrate 5 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 204 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BAKED PARMESAN YELLOW SQUASH ROUNDS
Baked Parmesan Yellow Squash Rounds...an easy and delicious squash recipe requiring just two ingredients: yellow squash and grated Parmesan!
Provided by Samantha Skaggs
Categories Side Dish
Time 20m
Number Of Ingredients 3
Steps:
- Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) OR parchment paper.
- Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
- Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.
Nutrition Facts : Calories 139 kcal, Carbohydrate 7 g, Protein 11 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 386 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EGGPLANT, YELLOW SQUASH AND TOMATO CASINO
Steps:
- Preheat oven to 350 degrees F.
- Cut off ends and slice in half lengthwise both the eggplants and yellow squash. Lay cut side up and close together on a small greased sheet pan. Then cut the tops and a very small piece of the bottom off the Roma tomatoes and stand them up with the squash.
- Sprinkle liberally with salt, pepper, garlic powder, bacon bits, peppers, and onions.
- Next, carefully pile high the Parmesan over every piece, drizzle with olive oil, and bake for about 12 minutes, or until they start to turn golden brown. Serve immediately.
Nutrition Facts : Calories 165 calorie, Fat 9 grams, SaturatedFat 3 grams, Carbohydrate 15 grams, Fiber 6 grams
TOMATO, SQUASH AND EGGPLANT GRATIN
This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then bakes on its own for 1 1/2 hours. It tastes best the day after it's made.
Provided by Martha Rose Shulman
Categories side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
- Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
- Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
- Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 6 grams
SUMMERTIME YELLOW SQUASH CASSEROLE
Live in the season with the Summertime Yellow Squash Casserole. This side dish is baked with shredded cheddar cheese and topped with buttery crackers.
Provided by My Food and Family
Categories Home
Time 45m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Combine all ingredients except cracker crumbs in 2-qt. casserole.
- Top with cracker crumbs.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
LOW CARB YELLOW SQUASH CASSEROLE
This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband's diet and tastes great!
Provided by Tigray
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
- Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
- Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.
Nutrition Facts : Calories 228.4 calories, Carbohydrate 6.7 g, Cholesterol 84.6 mg, Fat 19.6 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 8.6 g, Sodium 418.8 mg, Sugar 1 g
MOUSSAKA: EGGPLANT CASSEROLE
Greek Moussaka is an eggplant casserole with layers of roasted eggplant and spiced meat sauce, topped with creamy bechamel sauce. Once baked, be sure to allow the moussaka a few minutes to rest before cutting through, the casserole needs to settle so it does not fall apart when you slice into it. More tips in the post and recipe notes.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 21
Steps:
- Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
- Turn the broiler of your oven on.
- Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
- Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
- Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
- Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
- Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
- Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
- Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
- Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!
Nutrition Facts : Calories 309.9 kcal, Sodium 259.4 mg, Fat 20 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 19.4 g, Fiber 3.5 g, Protein 12.3 g, Cholesterol 61.2 mg, UnsaturatedFat 10.5 g, ServingSize 1 serving
YELLOW SQUASH , EGGPLANT AND FETA CASSEROLE
This quick and easy side or main one dish meal is a no baking in the oven so this is great for those Hot Summer days! Marinated & Grilled gives the Squash and Eggplant a one level of flavor, then layered with feta cheese topped with your favorite tomato sauce giving it more levels of flavors. Heat through in a micorwave oven and walla!
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice lenghtwise the squash and eggplant into 8 slices each.
- In a large storage bag place oil, lemon, garlic, herbs, pepper, squash and eggplant. Marinate for 1 hour in refrigerator.
- Grill over hot coals for 5 minutes turning half way through.
- Layer grilled squash, eggplant and cheese in a glass 8x8 dish top with sauce and microwave for 3 minutes.
- Enjoy!
Nutrition Facts : Calories 273.2, Fat 20.6, SaturatedFat 6.5, Cholesterol 26.8, Sodium 668.2, Carbohydrate 18.6, Fiber 7, Sugar 8.8, Protein 7.7
EGGPLANT AND SQUASH ALLA PARMIGIANA
This parmigiana is well suited to red wine and the brisk weather of late September, when eggplant, zucchini and summer squash are still in the farmers' market. The dish can be prepared in advance and reheated.
Provided by Florence Fabricant
Categories dinner, lunch, pastas, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Trim the stems from the eggplant and squash. Slice the vegetables lengthwise, no more than 1/4-inch thick. Spread the slices on one or more cooling racks, dust with salt on both sides and let sit for 30 minutes.
- Heat 1 tablespoon of the oil in a 2-quart saucepan. Add the onion and garlic and sauté on low until translucent, about 10 minutes. Increase the heat to medium, add the tomatoes, pepper and bay leaf and cook, breaking up the tomatoes, a few minutes. Reduce heat and simmer the sauce for 20 minutes more. Remove bay leaf and check seasoning.
- Rinse eggplant and squash slices and pat them dry. Dredge lightly with flour. Heat 3 to 4 tablespoons oil in a large skillet. Fry the eggplant and squash until lightly browned, in several shifts, placing fried slices on paper towel to drain.
- Heat oven to 350 degrees. Brush a 10-inch glass pie plate with oil. Spread a very thin layer of the tomato sauce in the pie plate. Add a layer of the eggplant, cutting slices to fit if necessary. Try to arrange them like spokes of a wheel. Spread a little more sauce over them, then the squash slices, then the mozzarella and another layer of eggplant. Finish with the remaining sauce, the Parmigiano-Reggiano and the parsley.
- Bake about 30 minutes, until bubbling and lightly browned on top. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 17 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 672 milligrams, Sugar 5 grams
SQUASH WITH TOMATO AND FETA CHEESE
This side dish is a savory alternative to sweetened squash side dishes. It has onion, green pepper, stuffing mix, tomato, and feta cheese.
Provided by KAREN I
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
- In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
- Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 32.6 g, Cholesterol 86.2 mg, Fat 9.4 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 4.9 g, Sodium 1035.6 mg, Sugar 4.9 g
EGGPLANT (AUBERGINE) -SQUASH CASSEROLE
Make and share this Eggplant (Aubergine) -Squash Casserole recipe from Food.com.
Provided by Wise1
Categories Low Protein
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Parboil eggplant and squash for two minutes, drain and set aside.
- Heat margarine in sauce pan.
- Saute onion, bell pepper and celery for 5 minutes.
- Add garlic, cook 2 minutes more.
- Add salt black pepper and flour.
- Stir until flour is absorbed.
- Stir in the cream and cheese.
- Remove from heat.
- Add mushrooms to the eggplant-squash mixture.
- Stir in the cream mixture.
- Turn into a lightly buttered 2 quart baking dish.
- Bake at 350 degrees for 30 minutes.
- Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
- Makes 8 servings.
EGGPLANT AND ZUCCHINI CASSEROLE
Steps:
- Gather the ingredients.
- Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender about 12 to 15 minutes. Drain well.
- Heat the oven to 350 F. Spray a 9x13-inch casserole dish.
- In a large skillet over medium heat, melt the 1 tablespoon butter and sauté the onion until tender.
- Remove from heat and combine the onion with the stewed tomatoes, salt, pepper, and the drained eggplant and zucchini.
- In a medium bowl, mix the soft breadcrumbs with the melted butter.
- Spoon half of the vegetable mixture into the prepared casserole. Top with about 2/3 of the cheese and 2/3 of the breadcrumbs.
- Top with the remaining vegetable mixture and the remaining cheese and breadcrumbs.
- Bake for 25 minutes, or until the topping is lightly browned and the casserole is bubbly.
Nutrition Facts : Calories 501 kcal, Carbohydrate 47 g, Cholesterol 71 mg, Fiber 9 g, Protein 21 g, SaturatedFat 15 g, Sodium 1214 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g
YELLOW SQUASH CASSEROLE
Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a medium baking dish.
- Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
- Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
- Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
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- After you slice the eggplants, place them in a colander and sprinkle some salt all over. Let them sweat while you prepare and roast the squash.Slice the squash and arrange it on parchment paper-lined baking sheets. Season with sea salt and pepper and cook in the 350 F oven for about 15 minutes.After the squash is done transfer it to a plate. Add the eggplant slices to the baking sheets. Season with just freshly ground pepper and sprinkle olive oil all over. Roast for 15 -20 minutes.
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- Toss the squash with olive oil, garlic powder, salt, and pepper. You can also brush the olive oil onto the planks and then sprinkle the seasoning on.
- Place directly on the grill and cook for 3-4 minutes per side. The yellow squash is ready to flip when it has nice grill marks and easily releases from the grill. If it is sticking, let it cook a little longer.
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- Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
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