Guest guest Posted August 2, 2000 Report Share Posted August 2, 2000 * Exported from MasterCook * Steamed Zucchini And Yellow Squash Recipe By :Bon Appétit, July 1977 Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound very small zucchini -- scrubbed and left whole 1 pound small yellow squash -- scrubbed and left whole 1 tablespoon butter salt and pepper 1/3 cup freshly grated parmesan cheese Steam squash until tender when pierced with a fork (approximately 12 to 15 minutes). Remove zucchini first (yellow squash usually takes a little longer than zucchini). Rinse with cold water. Slice into 1/4-inch widths. Drain for a few minutes. Grease shallow casserole dish with half the butter. Arrange overlapping slices of zucchini and yellow squash in rows. Sprinkle with salt and pepper. Dot with remaining butter and cover with cheese, This can be done several hours in advance. When ready to serve, place in 450°F oven for about 7 minutes, until cheese is bubbly. Source: " Nan Mabon " Copyright: " Bon Appétit Publishing Corp. " - - - - - - - - - - - - - - - - - - - Per serving: 17 Calories (kcal); 2g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 5mg Cholesterol; 20mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Scanned and formatted using MC Tagit by KES. Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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