Try this Fresh Summer Squash Tomato Bake recipe, or contribute your own.
Suggest a better descriptionCombine gravy mix, (or cornstarch/bullion) onion, dill and garlic. NOTE: You need the sauce thickening capabilities because of the amount of moisture created by the squash and tomatoes as they cook. Do not add extra moisture as with prepared sauce, and make sure you bake it without covering the baking pan in order for excess moisture to evaporate during baking. Layer summer squash on bottom of baking dish. Sprinkle seasoning mixture over squash. Layer grated cheese over seasoning mixture. Top with layer of sliced tomatoes. Bake, uncovered at 350 degrees F for 1-1/2 hours, or until squash is as tender as you prefer. Makes 4 servings (Although there were no leftovers after 3 of us got through with it!) Source: Dorothy Flatmans kitchen 1995 Posted to MM-Recipes Digest V3 #295 Date: Sun, 27 Oct 1996 07:36:32 -0600 From: netdir@cyberspc.mb.ca (S.Pickell)
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 4 | ||
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Calories: 273 | ||
Calories from Fat: 172 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 25 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 59.3mg | 18 % | |
Sodium 358.1mg | 12 % | |
Potassium 534.2mg | 14 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 8.3g | ||
Protein 16.4g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 273
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