Contributed By: cymbatom
cheapcooking.com
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Total Preparation Time: Less than 15 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: American
Special Features: Simple (6 ingredients or less)
Vegetarian
Nutrition Content: Good Source of Calcium
Holiday: July 4th
Meal Type: Entree
Ingredients
FIRST RECIPE:*
1.5 pounds Yellow and green summer squash, sliced
1/4 cup Chopped onion
1/4 cup Butter
3 Eggs, beaten
1 cup Milk
1/2 cup Grated Parmesan
Simmer the squash and onion until soft (10 minutes or so) then drain. Cut the butter up and mix it with the squash, then add the milk and Parmesan and stir, then stir in the beaten eggs. Pour this into a casserole dish and bake at 350 for 40 minutes.
SECOND RECIPE:
1 pound Summer squash
1/4 cup Butter
1/2 cup Chopped onion
1 Egg
1/2 cup Mayonnaise
Salt and pepper to taste
1/2 cup Shredded Cheddar cheese
1/2 cup Bread crumbs
Preparation
You don't need to peel the squash. Just slice them thinly and then steam or simmer in some water until soft.
Mix together the egg, onion, mayonnaise, cheese, salt and pepper. Add the squash and a few Tbs of butter and mix together. Pour into a small casserole dish, top with the breadcrumbs, and dot the rest of the butter.
Bake at 350 for 30 to 40 minutes.
Cook's Notes
*Recipe analysis based on first recipe.
Nutrition Information
Calories: 180
;
Total Fat: 13 g
;
Saturated Fat: 7 g
;
Polyunsaturated Fat: 0.8 g
;
Carbohydrates: 7 g
;
Protein: 8 g
;
Vitamin A: 600 IU
;
Vitamin C: 17 mg
;
Calcium: 133 mg
;
Sodium: 235 mg
;
Iron: 0.9 mg
;
Fiber: 1.5 g