Cheesy Squash Recipe
I'm a retired police officer and now a deputy sheriff who loves to cook. But with my busy schedule, I must rely on speedy side dishes like this one. The squash retains its fresh taste and cooks to a perfect tender crispness. You can give this cheesy treatment to other fresh veggies, too. It's so quick that I make some variation of it a few times a week. Everyone loves it!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper to taste
- 1/4 cup grated parmesan cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 small zucchini
- 1 small yellow summer squash
- Carbohydrate 4.20675000032333 g
- Cholesterol 5.50000000700806 mg
- Fat 2.00052500227841 g
- Fiber 1.29800002813339 g
- Protein 3.83155000306284 g
- Saturated Fat 1.1291025013778 g
- Serving Size 1 1 serving (124g)
- Sodium 139.482786580098 mg
- Sugar 2.90874997218993 g
- Trans Fat 0.159622500140241 g
- Calories 46 calories
Directions Cut zucchini and yellow squash into 1/4-in. slices. Place in a greased shallow 1-qt. baking dish. Sprinkle with salt and pepper. Top with cheeses. Broil 4 in. from the heat for 7-10 minutes or until squash is crisp-tender and cheese is bubbly. Serve immediately. Yield: 2 servings. Originally published as Cheesy Squash in Quick Cooking September/October 1998, p28 Nutritional Facts 1 serving (3/4 cup) equals 231 calories, 15 g fat (9 g saturated fat), 52 mg cholesterol, 399 mg sodium, 8 g carbohydrate, 3 g fiber, 17 g protein. Print Add to Recipe Box Email a Friend
