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TREEBEARDS’ SQUASH CASSEROLE Recipe

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This recipe for TREEBEARDS’ SQUASH CASSEROLE is from 2010 Holiday Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound yellow summer squash, sliced
1 pound zucchini, sliced
1/4 cup butter or margarine
11/2 cloves garlic, minced
3/4 cup onion, chopped
1 cup bell pepper, chopped
1 cup tomatoes, chopped
1/2 cup Swiss cheese, grated
1/4 cup green onions (including tops), chopped
1/4 cup fresh parsley, chopped
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons fresh basil. leaves removed and chopped
1 tablespoon fresh tarragon, leaves removed and chopped
1/2 cup bread crumbs
2 eggs, beaten
Directions:
Directions:
In a 4-quart saucepan, bring 2 quarts water to boil. Blanch squash until cooked but still firm (do not overcook). Drain.

Meanwhile, melt butter in skillet and saute garlic, onion and bell pepper for five minutes or until vegetables are soft. Transfer to a medium bowl and add all remaining ingredients. Add drained squash and stir to mix completely. Pour into 11/2-quart casserole dish.

Bake at 350º for 30 to 45 minutes or until bubbly around the edges and bread crumbs are browned.

Serves 6 to 8.

 

 

 

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