Summer Squash Squares
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Ingredients
- 4 eggs, beaten lightly
- 1/4 cup vegetable oil (or cooking oil of choice)
- 3 cups thinly sliced zucchini (or yellow squash)
- 1/4 cup chopped onion
- 1 cup biscuit mix
- 1 teaspoon dried parsley (or 2 tablespoons chopped fresh parsley)
- 1/3 cup grated cheddar cheese
- 1 cup grated carrots
Instructions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- Mix all ingredients thoroughly and pour into a greased 13x9-inch baking dish.
- Bake in preheated oven for 25 minutes, or until bubbly and brown.
- Cut into 8 squares and serve while warm.
Nutrition
| Calories | 191 |
|---|---|
| Protein | 6 g |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Cholesterol | 87 mg |
| Sodium | 265 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Adapted from Squash Squares, Farm Fresh Summertime Recipes Connecticut Food Policy Council