South of the Border Squash |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a great recipe in the summer when the gardens are overloaded with summer squash. I have served this to people who say they don't like squash and they like this. Ingredients:
1 1/2 lbs summer squash |
1 medium onion, chopped |
2 tablespoons butter |
1 (4 ounce) can diced green chilies |
2 tablespoons flour |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 1/2 cups grated monterey jack cheese |
1 egg |
1 cup cottage cheese |
2 tablespoons parsley |
1/2 cup parmesan cheese |
Directions:
1. Dice squash.
2. Saute with onions in butter until tender but still crisp.
3. Fold in chilies, flour, salt, and pepper.
4. Place in greased, 1 1/2 quart baking dish; sprinkle with Monterery Jack cheese.
5. Combine egg, cottage cheese and parsley.
6. Layer over cheese, sprinkle with parmesan.
7. Bake uncovered at 400 for 25-30 minutes, until heated through.
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