1 pound Florida zucchini, sliced
1 pound Florida yellow squash, sliced
1 medium Florida onion, chopped
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
2 Florida eggs, beaten
1/2 pound Cheddar cheese, grated
1/2 cup reduced fat sour cream
1 cup herbed bread crumbs
1/4 cup Parmesan cheese
2 tablespoons butter
1/8 teaspoon paprika
Servings: 6
1. Cook zucchini, yellow squash and onion in salted water until tender. Drain and cool a few minutes.
2. Add garlic salt, cayenne pepper and beaten eggs and mix well. Stir in the sour cream and half of the grated cheese. Place in a 1 1/2-quart casserole and top with remaining half of cheese, bread crumbs, and Parmesan cheese. Dot with butter and sprinkle with paprika. Bake at 350 degrees F for 20 to 25 minutes or until bubbly and golden.
Yield: 4 - 6 servings.
Servings: 6
1 pound Florida yellow squash, sliced
1 medium Florida onion, chopped
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
2 Florida eggs, beaten
1/2 pound Cheddar cheese, grated
1/2 cup reduced fat sour cream
1 cup herbed bread crumbs
1/4 cup Parmesan cheese
2 tablespoons butter
1/8 teaspoon paprika
Servings: 6
1. Cook zucchini, yellow squash and onion in salted water until tender. Drain and cool a few minutes.
2. Add garlic salt, cayenne pepper and beaten eggs and mix well. Stir in the sour cream and half of the grated cheese. Place in a 1 1/2-quart casserole and top with remaining half of cheese, bread crumbs, and Parmesan cheese. Dot with butter and sprinkle with paprika. Bake at 350 degrees F for 20 to 25 minutes or until bubbly and golden.
Yield: 4 - 6 servings.
Servings: 6
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