Eight-Ball Squash Casserole

This eight-ball squash recipe is perfect for those little round hybrid zucchini, but if you’re not growing those in your garden, any zucchini will work.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 104 Calories

Ingredients

• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon dried basil
• 2 tablespoons capers
• 1 Roma tomato, sliced
• 8 eight-ball squash, cut into chunks
• 1 yellow squash, cut into chunks
• 2 tablespoons unsalted butter, cut into thin slices
• 0.25 cup grated Parmesan cheese
• 0.5 teaspoon cayenne pepper
• 0.5 dark red bell pepper, cut into strips

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until tender and bubbly, about 40 minutes.

Step 3

Layer chunks of eight-ball squash and yellow squash in an 8-inch square baking dish. Add layers of bell pepper and tomato. Drop butter slices on top. Sprinkle on basil, garlic salt, paprika, and cayenne pepper, followed by capers and Parmesan cheese.