EIGHT-BALL SQUASH CASSEROLE

Eight-Ball Squash Casserole image

Good for any kind of summer squashes/zucchini, like eight-ball zucchini!

Provided by Melanie Keyes

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 6

Number Of Ingredients 11

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Ingredients

8 eight-ball squash, cut into chunks
1 yellow squash, cut into chunks
½ dark red bell pepper, cut into strips
1 Roma tomato, sliced
2 tablespoons unsalted butter, cut into thin slices
1 teaspoon dried basil
1 teaspoon garlic salt
1 teaspoon paprika
½ teaspoon cayenne pepper
2 tablespoons capers
¼ cup grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Layer chunks of eight-ball squash and yellow squash in an 8x8-inch pan. Add layers of red bell pepper and Roma tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne. Toss on capers and sprinkle on Parmesan cheese.
Bake in the preheated oven until tender and bubbly, about 40 minutes.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 11.8 g, Cholesterol 13.1 mg, Fat 5.5 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 3.1 g, Sodium 466.4 mg, Sugar 5.3 g