Rating: 4 stars
39 Ratings
  • 5 star values: 18
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 1

My mother always fixed this for us during the summer and for potluck dinners, and everyone always ate it up and would ask for more.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
15 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.

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  • Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.

  • Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

Nutrition Facts

64 calories; protein 1.5g; carbohydrates 7.3g; fat 3.7g; sodium 197.9mg. Full Nutrition
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