Broccoli Squash Bake

You will love making this side dish when you garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season.


2 to 4 servings


2 cups fresh broccoli florets
3 tablespoons butter
2 cups sliced yellow summer squash
1 egg
1/2 cup shredded Swiss cheese
1/4 cup milk
1/4 teaspoon ground mustard
dash cayenne pepper
2 tablespoons grated Parmesan cheese


Preheat oven to 350°F (177°C). Spray a 1-quart baking dish with cooking spray.

In a large skillet, stir-fry broccoli in butter for 3 minutes. Add squash. Cook 3 minutes longer or until the vegetables are crisp-tender. Transfer to prepared baking dish.

In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese.

Bake, uncovered, for 15 to 20 minutes or until set.

Nutritional Information

1 serving (1 each) equals 189 calories, 15 g fat (9 g saturated fat), 93 mg cholesterol, 203 mg sodium, 6 g carbohydrate, 2 g fiber, 9 g protein.

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