Jo's Zucchini Squash Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Summer Squash, 2 medium Zucchini, 2 cup, sliced Eggplant, fresh, 1 eggplant, (OPTIONAL) Cheddar Cheese, 2 cup, shredded Butter, salted, 1 stick (Room temperature) Onions, raw, 1 cup, chopped Green Peppers (bell peppers), 1 cup, chopped *Tomatoes, red, ripe, canned, 2 16oz cans Bread crumbs, dry, grated, seasoned, 2 cup *Extra Virgin Olive Oil, 2 tbsp
Slice squash, zucchini and eggplant and set aside.
Chop onion and green pepper and saute in pan with olive oil. You can also chop some garlic and add that as well.
Mix bread crumbs with butter in a separate bowl
In greased casserole dish make a layer of Squash/Zucchini/Eggplant. Pour one can of tomatoes over top and spread evenly. Then cover with a light layer of cheddar cheese, then half of the breading/butter mix. Make a second layer in the same fashion.
Cover with tin foil and bake at 350 for 40 min. Remove tin foil and bake for an additional 20 min or until you can stick a fork in the squash and pull it out easily.
Serving Size: Makes 1 large casserole
Chop onion and green pepper and saute in pan with olive oil. You can also chop some garlic and add that as well.
Mix bread crumbs with butter in a separate bowl
In greased casserole dish make a layer of Squash/Zucchini/Eggplant. Pour one can of tomatoes over top and spread evenly. Then cover with a light layer of cheddar cheese, then half of the breading/butter mix. Make a second layer in the same fashion.
Cover with tin foil and bake at 350 for 40 min. Remove tin foil and bake for an additional 20 min or until you can stick a fork in the squash and pull it out easily.
Serving Size: Makes 1 large casserole
Nutritional Info Amount Per Serving
- Calories: 295.3
- Total Fat: 17.4 g
- Cholesterol: 36.5 mg
- Sodium: 684.8 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.8 g
- Protein: 8.6 g
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