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Summer Squash Combination Recipe

Ingredients:

4    round squash from Summer Squash Mix

2        zucchini type squash from the same mix

salt

½   cup sour cream

½   cup grated Parmesan cheese

1    tablespoon chopped marjoram

2    large fresh eggs

      bread crumbs

some olive oil

 

Method:

Cut round squash in half, cut the zucchini in chunks, salt and steam all squash until tender. When cool enough to handle, scoop seeds out of round squash. In a mixing bowl mash the zucchini and add all other ingredients, minus the breadcrumbs and oil. Do not over mix. Fill the round halves with this mixture, and sprinkle the breadcrumbs on top. Drizzle oil on crumbs. Bake for approximately 20 minutes, at 400 degrees, in a pan in which you will have poured a little water.

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Gardening Tip of the Day

  • If you received a flowering amaryllis plant for the holidays, you can make it bloom again next year around the holiday time.

    After the flowers fade, cut just the flower stalk to about 2 inches above the soil level. Continue watering when soil becomes dry. Regularly fertilize the plant with a houseplant formula such as 5-5-5 or 5-10-5 following directions on the fertilizer package. After about six months of allowing the foliage to grow, stop fertilizing and begin to reduce watering over a 2- to 3-week period. After this period, stop watering. Eliminating water and fertilizer allows the bulb to enter a dormant or resting phase. Move the pot to a dry, cool (50 to 60 degrees F.) room that has good ventilation for 2 to 3 months.

    Sometime in early November, move the pot to a bright, warm spot and renew watering. In anywhere from 4 to 8 weeks, the amaryllis should flower again.