Summer-Squash Casserole

by

Summer Squash Casserole

  • 3 medium zucchini
  • 3 medium yellow summer squash
  • 1/4 cup water
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 1 tablespoon butter
  • 1/2 cup finely chopped sweet red peppers
  • 5 scallions
  • 2/3 cup seasoned dry breadcrumbs
  • 2 eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley
  1. In a deep 3-quart casserole, combine the squash, water, garlic, marjoram, oregano, and black pepper.
  2. Cover microwave on High for 5 minutes
  3. Stir, Cover and microwave on high for 7 minutes more or until squash is tender.
  4. Strain excess juice out in colander and put in blender.
  5. Blend to chunky consistency.
  6. Place the butter in the casserole dish and microwave until melted.
  7. Stir in the red peppers and scallions
  8. Cover and microwave for approximately 4 minutes or until tender.
  9. Stir in eggs, Cheddar, parsley, and breadcrumbs into the scallion mixture
  10. Add the squash puree.
  11. Cover and microwave on High for 5 minutes
  12. Cover microwave (50% power) for approximately 5 minutes.
  13. Let stand for 5 minutes, or until the center is set.
Vegetables
American