Green and Gold Squash

1 medium onion, chopped
1 tbsp salad oil
2 to 3 medium Zucchini, scrubbed, stemmed and shredded coarsley
3/4 pound yellow summer squash, scrubbed, stemmed and shredded coarsley
2 tbsp parsley, chopped
1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper
3 eggs, beaten
1/2 cup milk
1 cup sharp cheese, shredded
1/2 cup cracker crumbs

In frying pan, saute onion in salad oil until golden brown. Remove from heat, stir in shredded squash, parsley, salt, oregano, pepper and beaten eggs blended with milk. Spoon about half of mixture into buttered 1 and 1/2 quart baking dish; sprinkle with half of the cheese and 1/2 of the crumbs. make 2nd layer of remaining squash; sprinkle with remaining crumbs. arrange last of cheese in criss-cross design on top. Bake uncovered in moderate oven 325 degrees for about 45 minutes.

Makes six servings.

Submitted by Rosie Jazques.

Recipe submitted in 1984.

The Green and Gold Squash recipe appeared in the Vegetables chapter in the 1984 Herron Island Cookbook.


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Recipes in the Vegetables Chapter
Recipes Submitted by Rosie Jacques


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