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Squash, South of the Border style




Source of Recipe


just recipes
Squash, South of the Border style

1 1/2 pouns summer squash, zucchini or yellow
1 medium onion, chopped
2 Tablespoons butter
1, 4 ounce can diced green chilies (may use bell peppers)
2 Tablespoons flour
1 teaspoon salt
1/4 to 1/2 teaspoon ground black pepper
1 1/2 cups grated Monterey Jack cheese
1 egg
1 cup Ricotta cheese
2 Tablespoons parsley
1/2 cup grated Parmesan cheese

Dice squash.
Saute with onion in butter until tender crisp.
Fold in chilies, flour, salt and pepper.
Place in 2 quart baking dish.
Sprinkle with Monterey Jack cheese.
Combine egg, Ricotta cheese and parsley.
Layer over cheese.
Sprinkle with Parmesan cheese.
Bake uncovered at 400 degrees F. for 25-30 minutes,
until heated through.