Summer Squash Squares Recipe

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Ingredients:

Serving

six cups of shredded zucchini
six cups of shredded summer squash
1/4 cup of chopped parsley
four cloves of minced garlic
two tbsp of minced onion
nine eggs
1 tbsp of fresh , minced dill
eight oz of crumbled feta
six sheets of frozen phyllo dough, already thawed out
a stick of melted butter
salt and pepper to taste.

Directions:

Preheat oven to 350. In a bowl, combine shredded zuuchini, squash and salt. Put in strainer and squeeze out juice. Combine beaten eggs, chopped parsley, garlic, feta, onion, dill, salt and pepper. Add freshly squeezed sqash-zuuchini mix. Spoon mixture into ungreased, 13x9 inch baking pan. Cut phyllo sheets in half cross-wise. Lightly brush each sheet of phyllo with melted butter, place on top of squash, repeating six times. Bake for an hour, in the last fifteen minutes cover with foil to prevent over-browning. Let phyllo-squash mixture sit for around twenty minutes. Cut into 10-12 squares.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5.64 Kcal (24 kJ)
Calories from fat	1.4 Kcal
		% Daily Value*
Total Fat	0.16g	0%
Sodium	8.74mg	0%
Potassium	87.21mg	2%
Total Carbs	0.94g	0%
Sugars	0.15g	1%
Dietary Fiber	0.46g	2%
Protein	0.47g	1%
Vitamin C	20.4mg	34%
Iron	0.9mg	5%
Calcium	21.9mg	2%

Amount Per 100 g
Calories	36.25 Kcal (152 kJ)
Calories from fat	9 Kcal
		% Daily Value*
Total Fat	1g	0%
Sodium	56.18mg	0%
Potassium	560.58mg	2%
Total Carbs	6.04g	0%
Sugars	0.96g	1%
Dietary Fiber	2.96g	2%
Protein	3g	1%
Vitamin C	131.3mg	34%
Iron	6mg	5%
Calcium	140.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.