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Summer Squash Squares

Cheesy goodness.


  • 1/4 Cup oil
  • 1 small onion, minced
  • 1 clove garlic, minced (or 1/4 tsp. PENZEYS MINCED GARLIC rehydrated in 1 tsp. water)
  • 4 small shredded squash (about 4 Cups)
  • 6 eggs, lightly beaten
  • 1/2 Cup fine bread crumbs
  • 1/2 tsp. salt
  • 1/2 tsp. CALIFORNIA BASIL
  • 1/2 tsp. TURKISH OREGANO
  • 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 3 Cups shredded cheddar cheese
  • 1/2 Cup shredded Parmesan cheese
  • 1/4 Cup WHITE SESAME SEEDS
  • 1/2 tsp. HUNGARIAN-STYLE SWEET PAPRIKA, optional
       

Preheat oven to 325°. Grease a 9x13 pan and set aside. Heat the oil in a skillet over medium heat. Add the onion and cook until softened, stirring often, (about 5 minutes). Add the GARLIC and squash and cook until tender, 5-7 minutes. In a large bowl, combine the eggs, bread crumbs, salt, BASIL, OREGANO, PEPPER and cheddar cheese. Mix well. Add the squash mixture and stir. Spread in the pan and sprinkle with the Parmesan cheese and SESAME SEEDS. If desired, sprinkle with PAPRIKA. Bake at 325° until set, about 30 minutes. Let cool for 15 minutes and then slice into squares. Serve warm or at room temperature.

Prep. time: 15 minutes
Cooking time: 45 minutes
Serves: 48


Nutritional Information:
Servings 48; Serving Size 1 1 1/2-inch square (31g); Calories 70; Calories from fat 45; Total fat 5g; Cholesterol 35mg; Sodium 115mg; Carbohydrate 3g; Dietary Fiber 0g; Sugars 1g; Protein 3g.



Description
Price
Qty
Penzeys Minced Garlic .4oz 1/4 cup jar
$2.29
Basil California .2 oz. 1/4 cup jar
$2.49
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
$3.99
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
$5.69
Sesame White Mexican 2.4 oz. 1/2 cup jar
$4.55
Hungarian Sweet Kulonleges Paprika 1.0 oz. 1/4 cup jar
$3.89


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