Eight-Ball Squash Casserole

Eight-Ball Squash Casserole

by Louison Dupont 2 years ago
0 (0)
40 minutes
104.4 kcal
11.8 g carbs
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Description

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

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
Directions
  1. 1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2. 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.
  3. 3. Bake in the preheated oven until tender and bubbly, about 40 minutes.
Nutrition Facts
serving: 6 servings
calories: 104.4 kcal
carbohydrates: 11.8 g
protein: 5.2 g
saturated fat: 3.1 g
cholesterol: 13.1 mg
sodium: 466.4 mg
fiber: 4.2 g
sugar: 5.3 g