Zucchini squash casserole
Zucchini squash casserole
Ingredients/Components
- salt - 2 tsp
- salad oil - 1/3 c
- pepper - 1/8 tsp
- grated Parmesan cheese - 3 Tbsp
- clove garlic - 1 item
- oregano - 2 tsp
- wine vinegar - 1 Tbsp
- medium onions - 3 item
- large can tomatoes - 1 item
- zucchini squash, cubed - 3 lb
How to make zucchini squash casserole:
Arrange squash in dish. Saute onions and garlic in the oil. Add tomatoes, seasonings and vinegar. Bring to a boil and simmer 1 minute. Pour tomatoes and onion mix over squash. Top with the cheese and bake in a 400° oven for 1 hour. Serves 8 to 10.Recipe categories: Side dish, Casseroles, Onions.
Rating:
Related ingredients:
pkg, butter or margarine, flour, uncooked rice, sweet potatoes, cooked and mashed, grated potatoes, cooked potatoes, peeled and diced, or 5 yams or 2 cans, rice not minute rice, bag frozen hash brown chunk potatoes have at room temperature, about 1/2 hour
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