Summer Squash Gratin the Editors of Publications International, Ltd.
Summer Squash Gratin
Makes 4 servings
|8||ounces refrigerated grated potatoes|
|1||cup yellow squash, thinly sliced|
|1||cup zucchini, thinly sliced|
|1||cup frozen pepper stir-fry blend, thawed|
|1/2||teaspoon dried oregano leaves|
|1/2||teaspoon ground black pepper|
|1/2||cup grated Parmesan cheese or shredded sharp Cheddar cheese|
|4||sheets (12X12 inches each) heavy-duty foil, lightly sprayed with nonstick cooking spray|
|1||tablespoon butter or margarine, cut into 8 pieces|
- Preheat oven to 375°F.
- Layer 1/4 of potatoes, yellow squash, zucchini, pepper stir-fry, oregano, salt, black pepper and cheese on foil sheet. Top with 2 pieces of butter. Double fold sides and ends of foil to seal packet. Repeat with remaining potatoes, vegetables, seasonings, cheese and butter to make 4 packets. Place packets on baking sheet.
- Bake 15 to 20 mintues or until vegetables are just tender. Remove from oven. Carefully open one end of packets to allow steam to escape. Open tops of packets and return to oven. Bake 10 minutes longer or until cheese is lightly browned.
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