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    You are in: Home / Recipes / Summer Squash Bake Recipe
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    Summer Squash Bake

    Summer Squash Bake. Photo by Sharon123

    1/2 Photos of Summer Squash Bake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    *Parsley*'s Note:

    Uses zucchini or yellow squash or a combination of both.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375. Lightly grease a 9" sqaure casserole dish; set aside.
    2. 2
      Slice or dice the squash and steam/boil it for about 10 minutes or until very tender. Drain very very well!
    3. 3
      Return the cooked drained squash to the pot and mash it with the onion, butter, and rf sour cream until fairly smooth.
    4. 4
      Stir in the salt, garlic powder, pepper, eggs, cheese and 1/2 cup ONLY of the crushed crackers.
    5. 5
      Pour the mixture into prepared baking dish.
    6. 6
      Evenly sprinkle with remaining 1/4 cup crackers crumbs.
    7. 7
      Bake at 375 for about 30 minutes or until bubbly and lightly brown.

    Ratings & Reviews:

    • on October 11, 2009

      55

      We both enjoyed this recipe a lot. It is fluffier than other squash casseroles I've tried. I used yellow squash and added diced red pepper for color right before pouring the mixture into a pan. Because I made a reduced amount the casserole was fairly thin and cooked a little quicker. Thank you for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2007

      55

      Yummmmm! I decided I wanted lots of texture, so didn't mash much. I diced the zucchini and halved the recipe. So good! Thanks Parsley! Made for Photo tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Summer Squash Bake

    Serving Size: 1 (248 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 239.4
     
    Calories from Fat 175
    73%
    Total Fat 19.4 g
    29%
    Saturated Fat 11.6 g
    58%
    Cholesterol 122.4 mg
    40%
    Sodium 307.5 mg
    12%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.8 g
    7%
    Sugars 4.2 g
    16%
    Protein 9.7 g
    19%

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