| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | lb | Crookneck Or Patty Pan Squash |
| Boiling water | ||
| 2 | Eggs | |
| 1 | c | Mayonnaise |
| 1 | sm | Onion; Finely Chopped |
| 1/4 | c | Green Pepper; Chopped |
| 1/4 | ts | Thyme; Leaves Removed |
| Salt And Pepper | ||
| 3/4 | c | Parmesan Cheese; Grated |
| 1 | tb | Butter Or Margarine |
INSTRUCTIONS
1. Cut off stem and blossom ends from squash; scrub but do not peel. 2. Cut squash into 1/2" thick slices, and cook in a small amount of boiling salted water until just tender when pierced, 4 to 5 minutes. Drain well and set aside. 3. Beat eggs, then blend in mayonnaise, onion, green pepper, and thyme. 4. Stir in well drained squash and season to taste with salt and pepper. 5. Spoon mixture into a greased shallow 2 1/2" quart casserole; sprinkle evenly with cheese and dot with butter. Cover and chill if made ahead. 6. Bake, uncovered in a 375 oven for 25 to (30 minutes if refrigerated) or until puffed and lightly browned. NOTES : A well seasoned egg custard surrounds thick slices of lightly cooked squash. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 204 by "Diane Geary" <diane@keyway.net> on Nov 5, 1997
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