Summer squash casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 106.2
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 467.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 4.7 g
- Protein: 4.2 g
View full nutritional breakdown of Summer squash casserole calories by ingredient
Introduction
My garden grows My garden growsNumber of Servings: 8
Ingredients
-
8 leaves Basil
549 grams Squash - Yellow and Zucchini
138 grams Onions, raw
155 grams Green Beans (snap)
1.5 cup Fire Roasted Diced Tomato
1.5 cup Chickpeas (garbanzo beans)
6 tsp A Taste of Thai - Red Curry Paste (by LISAG418)
Tips
Fresh sliced tomatoes would work well.
Directions
Slice and grate squash.
Chop onions.
Strain some liquid from the tomatoes to mix with curry paste.
Mix veggies, chickpeas and chopped basil with canned tomatoes. Sprinkle with curry paste and tomato juice mixture
Place in 9x12 (or so) pan which has been liberally sprayed with cooking spray.
Cover with foil and bake at 350F for about 30 minutes. uncover and let liquids reduce until almost gone.
Serving Size: 8 1 cup servings
Chop onions.
Strain some liquid from the tomatoes to mix with curry paste.
Mix veggies, chickpeas and chopped basil with canned tomatoes. Sprinkle with curry paste and tomato juice mixture
Place in 9x12 (or so) pan which has been liberally sprayed with cooking spray.
Cover with foil and bake at 350F for about 30 minutes. uncover and let liquids reduce until almost gone.
Serving Size: 8 1 cup servings