Squash Casserole Recipe

From Dorothy McNett's Recipe Book.

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Squash Casserole

From Dorothy McNett's recipes at www.dorothymcnett.com.

3-4 medium zucchini squash
3-4 green poblano / pasilla chili peppers (this can be substituted with canned green chili)
1-2 tablespoons olive oil or grapeseed oil
sea salt and freshly ground pepper
1 - 2 cups frozen petite peas
2 cups grated Monterey Jack or cheddar cheese

Wash and slice squash into lengthwise slices, do not peel. Wash and remove stems from chili peppers. Heat stove top grill pan. Brush zucchini slices and fresh chili with oil. Place zucchini and peppers on hot pan and grill until just tender and slightly browned. Repeat until all are grilled. Slice peppers and remove the seeds. Arrange squash and sliced peppers in layers, sprinkled with a little salt and pepper as desired, in a baking dish with peas and cheese between each layer. Top with sprinklings of cheese. Bake in moderate oven (350 degrees) until browned, about 15 minutes.

Recipe created 2000-10-17.

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