Summer Squash Squares
This side dish is great for a big holiday meal or potluck. Try it with different veggies for a fun twist.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
202
Calories
6g
Protein
14g
Carbs
14g
Fat
1g
Fiber
4g
Sugar
279mg
Sodium
Saturated Fat 3 g · Cholesterol 108 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
eggs, beaten lightly
4
vegetable oil
1/4 cup · or cooking oil of choice
thinly sliced zucchini
3 cups · or yellow squash
chopped onion
1/4 cup
biscuit mix
1 cup
dried parsley
1 teaspoon · or 2 tablespoons chopped fresh parsley
grated cheddar cheese
1/3 cup
grated carrots
1 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 350 degrees F.
- 3
Mix all ingredients thoroughly and pour into a greased 13x9-inch baking dish.
- 4
Bake in preheated oven for 25 minutes, or until bubbly and brown.
- 5
Cut into 8 squares and serve while warm.
Notes
- •To freeze: Cool, and cut into squares. Freeze squares on a cookie sheet. when they are frozen, put into freezer bags. When ready to use, take out of the freezer bag, place in microwaveable covered container. Reheat in microwave at medium setting.
- •Try 8 egg whites in place of whole egg for less cholesterol and fat.
- •Add other thinly chopped fresh veggies into the mix -- green or red sweet peppers, spinach, broccoli.
- •Try using the Better Baking Mix recipe instead of biscuit mix.
Source: USDA MyPlate Kitchen · Adapted from Squash Squares, Farm Fresh Summertime Recipes Connecticut Food Policy Council
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