Here's a tastefully terrific way to use some of that garden bounty!
medium (about 6 inches long each) zucchini squash
medium (about 8 inches long) yellow summer squash
green onions, chopped (1/4 cup)
red bell pepper, chopped (1/2 cup)
packet (1.25 to 1.8 oz) white sauce mix
cup shredded sharp Cheddar cheese (4 oz)
tablespoon butter or margarine, melted
cup Progresso™ plain bread crumbs
Heat oven to 350°F. Cut each squash in half lengthwise; cut into 1/2-inch-thick slices. Place squash slices, onions and bell pepper in 11x7-inch (2-quart) glass baking dish or 2-quart casserole. Add 1 tablespoon water. Cover with microwavable plastic wrap, venting one corner. Microwave on High 5 to 7 minutes or until crisp-tender; drain well.
Meanwhile, in 2-quart saucepan, cook white sauce mix and 1 1/2 cups milk as directed on package. Remove from heat. Stir in cheese. Pour over zucchini mixture in baking dish; stir gently to coat. In small bowl, mix melted butter and bread crumbs. Sprinkle over zucchini mixture.
Bake 30 to 35 minutes or until bubbly and golden brown.
This is a great recipe to use when you have lots of summer squash in the garden. Pick them when they are small to medium size for the best texture.
Different brands of white sauce mixes will provide slightly different degrees of thickness, but all will work fine in this recipe.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.