Baked Summer Squash and Onion with Goat Cheese
Combine zucchini with crookneck or other summer squashes. Enhance flavors by adding extra goat cheese.
|Author:||Inspired by Vegetarian Times, 2002.07|
|3 large||summer squash, (mixed)|
|1||onion, peeled and diced|
|3 tbsp.||butter, melted|
|2 tbsp.||fresh Italian parsley, chopped|
|to taste||black pepper, freshly ground|
|1 cups||Italian-style bread crumbs|
|4 oz.||goat cheese, crumbled|
|2 tsp.||fresh oregano, chopped for garnish|
- Preheat oven to 450 °F (220 °C).
- In large bowl, toss together squash, onion, butter, parsley, salt and pepper, breadcrumbs until crumbs are well-distributed. Gently stir in crumbled goat cheese and spoon mixture into large heatproof baking dish.
- Bake for about 20 minutes. Remove from oven and garnish with oregano. Serve immediately.
|Amount per serving
|% Daily Value*|
|Total Fat 16g||25%|
|Saturated Fat 10g||50%|
|Total Carbohydrate 34g||11%|
|Dietary Fiber 6g||24%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.