|I wish you could smell this!|
2 pounds yellow squash -- crookneck
1 cup mayonnaise
1 small onion -- finely chopped
1/2 green bell pepper -- chopped
salt and pepper -- to taste
3/4 cup grated Parmesan cheese -- green can is OK
1 Tablespoon butter -- melted (I don't use the butter)
Scrub but do not peel the squash. Cut off stem and blossom ends and discard. Cut squash into 1/2" slices. See Notes*
Put squash into a small amount of boiling water. Use the salt and pepper to season to taste. Boil the squash until tender then drain and set aside. See Notes**
Beat eggs, blend in the mayonnaise, onion, green pepper, oregano and rosemary. Stir in the well-drained squash and season to taste with salt and pepper if needed.
Spoon into 2 1/2 quart casserole (See Notes***), sprinkle with the Parmesan Cheese and dot with butter.
Bake uncovered at 375 degrees for 25 to 30 minutes. It is done when it is puffed up and brown.
- - - - - - - - - - - - - - - - - - -
Per Serving (based on 8 servings): 291 Calories; 29g Fat (83.3% calories from fat);
.6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 331mg Sodium.
|Bake half a recipe in a pie pan|
* I used 3 big(ger) squashes- sliced from neck down until I got through the neck.
Then I halved them lengthwise, and lengthwise again.
Continued slicing these lengthwise quarters about the same thickness as the neck.
** I steamed, rather than boiled, my squash slices.
*** For 1/2 the recipe, I used a pie pan.