BROCCOLI SQUASH BAKE

Broccoli Squash Bake image

My grandmother made this when she cooked for our farmhands years ago. I've cut her recipe down to serve fewer people. I like to make this side dish when my garden is bursting with fresh vegetables and into the fall, when the colors and taste blend into the season. -Mildred Sherrer, Bay City , Texas

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

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

Steps:

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 a greased 1-qt. baking dish. In a small bowl, combine the egg, Swiss cheese, milk, mustard and cayenne. Pour over vegetables. Sprinkle with Parmesan Cheese. Bake, uncovered, at 350° for 15-20 minutes or until set.

Nutrition Facts : Calories 189 calories, Fat 15g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.