Cooking Video for Peggy’s Summer Squash and Tomato Casserole

  1. Click here for video

Chef Bob’s Squash and Zucchini Saute

  1. Cut 3-5 squash and zucchinis into cubes or half moons.
  2. Add 4 tablespoons of olive oil to frying pan and saute squash and zucchini.
  3. Add in salt and pepper and onion powder, and garlic powder to taste.
  4. Saute until veggies are al dente (10-15 minutes).
  5. Add paprika and basil if you like before serving.                                                                                                                                                                                                                                    

Gwen’s Zucchini Squares

  1.  Mix together:
    1. 4 cups of shredded zucchini
    2. 1 medium onion diced
    3. ½ teaspoon garlic powder or fresh minced garlic
    4. ½ cup Monterey Jack cheese
    5. ½ teaspoon of each—salt, oregano, parsley
    6. 1 cup of Bisquick
  2.  Beat together in separate bowl 3 eggs and ½ cup canola oil.  Blend with above.
  3. Grease 9 x 13 glass dish and pour in mixture.
  4. Top with slices of fresh tomatoes.
  5. Bake at 350 degrees for 40-45 minutes.