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Eight-Ball Squash Casserole
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Delicious stuffed eight-ball squash recipe, using any type of zucchini you have on hand.
Ingredients:
  • 8 eight-ball squash, cut into chunks
  • 1 yellow squash, cut into chunks
  • 0.5 dark red bell pepper, cut into strips
  • 1 Roma tomato, sliced
  • 2 tablespoons unsalted butter, cut into thin slices
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper
  • 2 tablespoons capers
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfectly baked dish.
  • In an 8-inch square baking dish, alternate layers of eight-ball squash, yellow squash, bell pepper, and tomato. Place butter slices on top and generously season with basil, garlic salt, paprika, and cayenne pepper. Finish by sprinkling capers and Parmesan cheese over the top.
  • Roast in the oven until soft and bubbling, for around 40 minutes.

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