Name: Eight-Ball Squash Casserole recipe
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

All Recipes Best Recipe Side Dish Vegetables Squash Summer Squash

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

Nutrition Info

104.4 calories carbohydrate: 11.8 g cholesterol: 13.1 mg fat: 5.5 g fiber: 4.2 g protein: 5.2 g saturatedFat: 3.1 g servingSize: - sodium: 466.4 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until tender and bubbly, about 40 minutes.

Recipe Yield

6 servings

Recipe Note

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

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