| Recipe to Print-Baked Zucchini and Squash Casserole - Copy |
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| Recipe Name: |
Baked Zucchini and Squash Casserole - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
16 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
16 |
| Cooking Time: |
1.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.19
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Layer zucchini and squash. Pour béchamel over and sprinkle with salt, pepper, and parmesan. Repeat and finish with Béchamel and parmesan.
Cook at 350 degrees until it sets and cheese is golden. Cut into diamond shapes.
Garnish with roasted red peppers, if desired. |
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