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Savory Squash Bake (3 PTS)

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 6 tablespoons 90ml Green or yellow zucchini or summer squash - cut into 1/4" slices (small)

  3. 1/3 cup 48g / 1.7oz Red bell pepper - chopped, seeded

  4. 1 teaspoon 5ml Italian seasoning

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Pepper

  7. 1/4 Garlic powder

  8. 4 Eggs

  9. 1 cup 237ml Light cream or half-and-half

  10. 1 cup 146g / 5.1oz Shredded provolone cheese - (4 oz)

  11. 2 tablespoons 30ml Flour

  12. 1 tablespoon 15ml Romano cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Melt butter in large skillet. Saute zucchini or squash, red peppers and seasonings 5 minutes or until vegetables are tender-crisp; set aside. Beat eggs until foamy. Stir in cream, provolone cheese and flour. Add vegetable mixture. Pour into well-buttered 1 1/2-quart rectangular baking dish. Sprinkle romano cheese over top. Bake about 40 minutes or until a knife inserted near center comes out clean.

  2. Let stand 5 minutes before serving.

  3. Per serving: 167 calories , 8 grams protein, 4 grams carbohydrates, 36 grams total fiber, 13 grams total fat, 129 milligrams cholesterol, 288 milligrams sodium, 68 percent calories from fat.

  4. Shared by: Michele, AllNewspaperRecipes NOTES : Recipe from American Dairy Association.

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