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Ingredientes
- 4 c. Summer squash, cubed
- Â Â _, (yellow, zucchini, pattypan and/or possibly, sunburst)
- 1 lb Bulk pork sausage, cooked and liquid removed
- 1 c. Dry bread crumbs
- 1/4 c. Minced green pepper
- 1/4 c. Minced onions
- 1/2 c. Grated parmesan cheese
- 2 x Large eggs, beaten
- 1/2 c. Lowfat milk
- 1/2 tsp Salt
Direcciones
- Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 min or possibly till tender. Drain. Add in all other ingredients; mix well. Transfer to a greased 11-inch x 7-inch x 2-inch baking dish. Bake , uncovered, at 325' for 30-35 min
- Yield: 6-8servings
- NOTES : 'Can use any squash you have, served with a salad and warm rolls or possibly homemade bread, it makes a meal my family enjoys __ June Mullins, Livonia, Missouri
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 171 | 59% |
| Total Fat 19.03g | 24% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.12g | |
| Cholesterol 99mg | 33% |
| Sodium 726mg | 30% |
| Potassium 368mg | 11% |
| Total Carbs 13.22g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.24g | 2% |
| Protein 15.56g | 25% |
