Broccoli Squash Bake Recipe
My grandmother made this when she cooked for our farmhands years ago. I've cut her recipe down to serve fewer people. I like to make this side dish when my garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season.
-Mildred Sherrer, Bay City , Texas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 tablespoons grated parmesan cheese
- 1 egg
- 2 cups fresh broccoli florets
- 1/4 cup milk
- 3 tablespoons butter
- dash cayenne pepper
- 1/4 teaspoon ground mustard
- 1/2 cup shredded swiss cheese
- 2 cups sliced yellow summer squash
- Carbohydrate 9.51405375120618 g
- Cholesterol 81.8646875233369 mg
- Fat 28.74742438361 g
- Fiber 2.45714991426468 g
- Protein 13.8882356264096 g
- Saturated Fat 17.9446387553928 g
- Serving Size 1 1 -4 serving (179g)
- Sodium 275.823750083202 mg
- Sugar 7.0569038369415 g
- Trans Fat 2.23013062563765 g
- Calories 342 calories
Directions In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350degrees for 15-20 minutes or until set. Yield: 2-4 servings. Originally published as Broccoli Squash Bake in Reminisce September/October 2000, p50 Nutritional Facts 1 serving (1 each) equals 189 calories, 15 g fat (9 g saturated fat), 93 mg cholesterol, 203 mg sodium, 6 g carbohydrate, 2 g fiber, 9 g protein. Print Add to Recipe Box Email a Friend
