Curried Squash Bake-from Marie Carr
2 each medium-sized zucchini, crookneck, and pattypan squash. (about 1 1/2 lbs)

1/2 cup mayonaise
2 tsp. each mustard and Worchestershire sauce
1/2 tsp. each curry powder and dry mustard
1/2 tsp. ground ginger
1/4 c. each wheat germ and grated Parmesan cheese
2 c. (8 oz.) shredded jack cheese

Cut squash into 1/4 in. slices.  Place in steamer basket and steam-cook over 1 in. of boiling water for 5 min.  or until barely tender.  Stir together the mayonaise, prepared mustard, Worchestershire, curry powder, dry mustard and ginger.  Place half the squash in the bottom of a greased shallow 2 qt. casserole.  Top with half the mayo mixture, half the wheat germ, half the cheeses.  Repeat the layers using remaining ingredients.  Cover and bake in a 375 oven for 20 min.  our until mixture is bubbly and cheese is melted.  Makes 6 to 8 servings.

1 / 1000 comments
Sep 1, 2013  ( 1 comment )  
Kathy Carr (kathy)

This is a delicious way to eat up that summer squash that never stops growing in my garden!

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