Three-Way Squash

Serves: 8
Total Calories: 273


4 squash small yellow straightneck unpared and thinly sliced
1 onion medium, quartered and thinly sliced
Salt and freshly ground pepper to taste
4 zucchini small, unpared and thinly sliced
1 pound squash Mediterranean, pared and thinly sliced
1/2 cup butter or margarine, melted
1 cup Parmesan cheese grated
1 cup sour cream
2 tablespoons chives chopped or green onions


Heat oven to 375° F. In a 9 x 13-inch baking dish, layer yellow squash add a thin layer of onion and a sprinkling of salt and pepper. Next, layer zucchini, onion, salt, and pepper finally add a layer of Mediterranean squash, onion, salt, and pepper. Pour melted butter or margarine evenly over top. Cover tightly with foil and bake for 20 minutes. Remove foil spread a mixture of Parmesan cheese, sour cream, chives or green onions over top. Heat oven to broil. Place under broiler, about 5 inches from heat. Broil, watching carefully, until topping is lightly browned and heated through, about 5 to 8 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 273
Calories from Fat: 190

This Three-Way Squash recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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