Jo's Zucchini Squash Bake

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Jo's Zucchini Squash Bake calories by ingredient
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Great for all those summer veggies!! Great for all those summer veggies!!
Number of Servings: 10


    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


Freezes great!!

One serving is about 1.5 cups.


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

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