Prep 10 mins
Cook 15 mins
Some recipes become so much apart of your cooking that you make them on auto-pilot & don't remember they qualify as real recipes. This is 1 of those for me. -- 20 yrs ago when I lived in Tulsa & still played competitive tournament bridge, there was a yrly tourney in Fort Smith, AR that everyone in the area attended. It was held in the VFW hall & the big attraction was the wives of the vets cooked all the food for an appy nite Fri, sweet treats Sat & a big Sun dinner meal. This impossibly easy-to-make & tasty veggie dish was the *star attraction* & favorite of the Sun meal, even for the diehard meat & potato guys. They were very protective of the exact recipe, so this is my well-tested copycat version. (10 min was allowed for ingredient prep, but cooking may vary & was estimated). *Enjoy* !
- 29.58 ml butter (can use margarine or olive oil)
- 2 garlic cloves (crushed & finely minced)
- 1 large zucchini (approx 10-in length, cut lengthways & then cut in 1/2-in half-moon slices)
- 1 large onion (white or yellow type, halved & sliced)
- 1 yellow squash (size relatively = to amt of zucchini & cut to the same size & thickness)
- 85.04 g package cream cheese (softened, can use low-fat)
- 4.92 ml lemon-pepper seasoning salt (more to taste & I have always used more)
- 118.29 ml breadcrumbs
- 59.14 ml parmesan cheese (grated)
- Preheat oven to 350°F.
- Lightly spray a 9-in rd glass pie plate w/cooking spray & set aside.
- Over med-heat in a lrg non-stick skillet, melt butter. Add garlic, sliced zucchini + onion & saute for 2 minutes. Then add sliced squash & cont to cook till onion is transparent & veggies start to soften (approx 3-5 min).
- Remove from heat. Add cream cheese in sml pieces + lemon pepper seasoning salt to taste, stir gently to fully mix w/veggies & put mixture in the prepared dish.
- Combine breadcrumbs w/Parmesan cheese & sprinkle evenly over the top of the veggie mixture. Bake till lightly browned & bubbling (approx 10 min). Serve immediately.
Great dish! I really enjoyed this a lot. I cut this back for one generous serving and wish that I had made more. This will certainly be made again. Thanks twissis for a nice new keeper. Made for Culinary Quest 2014.
What a wonderful veggie recipe. I used all zucchini and low fat cream cheese. I loved all of the flavors, the onions and the creaminess from the cheese. I did find the cream cheese preferred to hang out with the onions but that was just fine. Thanks so much for sharing.
Easy way to use up an abundance of summer squash, with a great taste. Thanks for sharing! Culinary Quest '14