Crookneck Squash and Tomatoes recipe

All Recipes Side Dish Vegetables Tomatoes

Ingredients

4 yellow squash, sliced
4 medium tomatoes, sliced
2 green onions, chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Nutrition Info

63.9 calories
carbohydrate: 7.3 g
cholesterol: : -
fat: 3.7 g
fiber: 2.7 g
protein: 1.5 g
saturatedFat: 0.5 g
servingSize: -
sodium: 197.9 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.

  2. Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.

  3. Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

Recipe Yield

8 servings

Recipe Note

My mother always fixed this for us during the summer and for potluck dinners, and everyone always ate it up and would ask for more.

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