Dinner

Jo's Zucchini Squash Bake is for Dinner.

Jo's Zucchini Squash Bake takes 30 minutes to prepare.

Jo's Zucchini Squash Bake takes 60 minutes to cook.

Jo's Zucchini Squash Bake makes 10 servings.

The ingredients for Jo's Zucchini Squash Bake are:

Summer Squash, 2 medium
Zucchini, 2 cup, sliced
Eggplant, fresh, 1 eggplant, (OPTIONAL)
Cheddar Cheese, 2 cup, shredded
Butter, salted, 1 stick (Room temperature)
Onions, raw, 1 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
*Tomatoes, red, ripe, canned, 2 16oz cans
Bread crumbs, dry, grated, seasoned, 2 cup
*Extra Virgin Olive Oil, 2 tbsp

Here is how you make Jo's Zucchini Squash Bake:

Slice squash, zucchini and eggplant and set aside.Chop onion and green pepper and saute in pan with olive oil. You can also chop some garlic and add that as well.Mix bread crumbs with butter in a separate bowlIn greased casserole dish make a layer of Squash/Zucchini/Eggplant. Pour one can of tomatoes over top and spread evenly. Then cover with a light layer of cheddar cheese, then half of the breading/butter mix. Make a second layer in the same fashion.Cover with tin foil and bake at 350 for 40 min. Remove tin foil and bake for an additional 20 min or until you can stick a fork in the squash and pull it out easily. Serving Size:?Makes 1 large casserole

The nutritional information for Jo's Zucchini Squash Bake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 295.3

• Total Fat: 17.4 g
• Cholesterol: 36.5 mg
• Sodium: 684.8 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 4.8 g
• Protein: 8.6 g

The dietary needs meet for Jo's Zucchini Squash Bake is Vegetarian