Southwestern Summer Squash Casserole
A Southwestern turn on the basic baked squash casserole. Our pattypan squash came in like great guns this season, and I have deemed it the "Forrest Gump" of the squash community, due to its versatility--steamed, broiled, grilled, sauteed, stir-fried, baked, eaten raw ... well, you get the idea.
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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Note:
To save time, I prep all the veggies and then put in the refrigerator overnight in the resealable bag. It cuts down on prep time when getting ready to bake.
Nutrition Facts
Per Serving:
474 calories; protein 14.8g; carbohydrates 36.2g; fat 31.5g; cholesterol 71.8mg; sodium 561.4mg. Full Nutrition