Recipe: Griswold's Mexican Style Squash (using zucchini, tomato, bread cubes and cheese)
Side Dishes - VegetablesGRISWOLD'S MEXICAN STYLE SQUASH
1/2 cup onion, finely chopped
1 medium tomato chopped
1 tsp. vegetable oil
1 clove garlic, minced
7 to 8 cups diced zucchini (about 4 medium)
1 cup diced bread cubes
2 Tbsp. water
Salt and pepper to taste
1 cup grated cheddar cheese
Saute onion and tomato in vegetable oil until onion is golden.
Add garlic, zucchini, bread cubes, 2 tablespoons water and seasoning. Simmer until just tender. Place vegetable mixture in 1 quart casserole, drain any excess liquid, and top with cheese.
Heat in the oven (350 degrees F) or microwave until cheese melts.
Makes 8 servings
Source: The Route 66 Cookbook by Marian Clark
1/2 cup onion, finely chopped
1 medium tomato chopped
1 tsp. vegetable oil
1 clove garlic, minced
7 to 8 cups diced zucchini (about 4 medium)
1 cup diced bread cubes
2 Tbsp. water
Salt and pepper to taste
1 cup grated cheddar cheese
Saute onion and tomato in vegetable oil until onion is golden.
Add garlic, zucchini, bread cubes, 2 tablespoons water and seasoning. Simmer until just tender. Place vegetable mixture in 1 quart casserole, drain any excess liquid, and top with cheese.
Heat in the oven (350 degrees F) or microwave until cheese melts.
Makes 8 servings
Source: The Route 66 Cookbook by Marian Clark
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