Summer Squash Bake
by Ed Keenan, Author of Nature & the Southwest

4 c. diced or chopped, zucchini, summer & yellow squash
1 c. Bisquick
1/2 tsp. oregano
1/2 c. oil
1/2 c. grated Parmesan cheese
1/2 c. chopped onion
1/2 tsp. garlic powder
Salt & pepper to taste
4 beaten eggs
2 tbsp. chopped parsley
2 tbsp. basil

Mix all ingredients and bake in an un-greased Dutch oven or, 2 quart casserole dish.
Bake at 350 degrees for 40 minutes.
Remove cover for last 15 minutes.
4 cups squash = approx. 1 3/4 lb.

[Author's Bio] [Cowboy Poetry] [Legends & Lore] [Chuck-Wagon Recipes] [Nature Poems] [Birding & Nature] [Reviews & Articles] [Contact Us]