Crookneck Squash and Tomatoes

Crookneck Squash and Tomatoes

My mother always fixed this for us during the summer and for potluck dinners, and everyone always ate it up and would ask for more.

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
45 mins
Yield:
8 servings
Servings:
8

Ingredients

  • 4 yellow squash, sliced
  • 4 medium tomatoes, sliced
  • 2 green onions, chopped
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.

Step 2
Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.

Step 3
Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

Nutrition Facts (per serving)

64
Calories
4g
Fat
7g
Carbs
2g
Protein
Nutrition Facts
Servings Per Recipe 8
Calories 64
% Daily Value *
Total Fat4g 5%
Saturated Fat1g 3%
Sodium198mg 9%
Total Carbohydrate7g 3%
Dietary Fiber3g 10%
Total Sugars2g
Protein2g
Vitamin C17mg 84%
Calcium30mg 2%
Iron1mg 4%
Potassium369mg 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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