Squash Medley

Preparation info
  • Makes

    6 to 8

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A much praised vegetable casserole


  • 4 fresh medium unpeeled summer squash, or 4 c. frozen summer squash
  • ½ green pepper, chopped


  • Parboil squash (zucchini for 3 minutes; yellow crooknecks or small white pattypans, 5 minutes; and white scallops, 15 to 20 minutes). If you use frozen squash, do not parboil.
  • To make filling, combine remaining ingredients, except crumbs and butter. Mix well.
  • Slice parboiled squash thinly. Place in baking dish, alternating squash and filling. Top with b