Squash Medley

Name: Squash Medley
Yield: Makes 6 to 8 servings
Ingredients: 4 fresh medium unpeeled summer squash, or 4 c. frozen summer squash; ½ green pepper, chopped; 2 ripe tomatoes, peeled and chopped; 6 slices bacon, fried and crumbled; 1½ c. shredded process cheese; ⅓ c. chopped onion; ½ tsp. salt; ½ c. fine bread crumbs; 2 tblsp. butter

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

A much praised vegetable casserole

Ingredients

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

Side dish

Method

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