Heat the oil in a large skillet over medium heat. Bring back to a boil and cook vegetables until tender about 15 minutes. Cover and cook stirring occasionally until soft 6 to 10 minutes. Lightly butter a 9x9 inch pan. Bring about 5 cups of lightly salted water to a boil in a large saucepan or dutch oven.
From the heat for 7 10 minutes or until squash is crisp tender and cheese is bubbly. Add zucchini and yellow squash. Grease a 2 quart casserole dish. Lightly press squash to remove additional liquid then set aside. Bring back to a boil and cook over medium heat until squash is fork tender 3 to 5 minutes.
-
RELATED ARTICLE :
- sous vide parsnips and carrots
- southern coleslaw recipe pineapple
- sourdough bread in dutch oven
Preheat the oven to 350 degrees f. Add yellow squash zucchini and onion. Fill a large pot with water and bring to a rolling boil. Zucchini and yellow squash are baked into a bubbling cheesy casserole. Drain and discard parsley sprigs and bay leaf.
Cut zucchini and yellow squash into 1 4 in. I used all squash didn t have zucchini so 2lb cut squash i used 2cups the whole bag of shredded cheddar cheese a box of cornbread dressing mix 4 tsp sugar a stick of melted butter the 2 eggs 1tsp salt and 1 2 onion chopped 1 2 cup half and half i then mixed all this together in the casserole dish itself then covered with foil and baked it. Sprinkle with salt and pepper. Place bread cubes in a medium bowl and pour melted butter over the bread. Cut zucchini and yellow squash into 1 4 in.
Place bread cubes in a medium bowl and pour melted butter over the bread. Preheat the oven to 350 degrees f. Preheat oven to 375 degrees f 190 degrees c. From the heat for 7 10 minutes or until squash is crisp tender and cheese is bubbly. Saute the squash onion and butter until soft.
-
RELATED ARTICLE :
- erics grilled pork on pork rollatini
- edamame soup japanese
- epicure azteca soup
