Ingredients
4 eggs (beaten lightly)
1/4 cup oil
3 cups thinly sliced squash (use zucchini or yellow squash)
1/4 cup chopped onion
1 cup biscuit mix
1 teaspoon dried parsley (or 2 tablespoons chopped fresh parsley)
1/3 cup grated cheddar cheese
1 cup grated carrots
Steps
Wash hands with soap and water.
Mix all ingredients thoroughly and pour into a greased 13x9 baking dish.
Bake 25 minutes, or until bubbly and brown, in a 350 °F oven.
Serve in squares while warm.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 191 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Cholesterol | 87 mg |
| Sodium | 265 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Total Sugars | 4 g |
| Added Sugars included | 1 g |
| Protein | 6 g |
| Vitamin D | 0 mcg |
| Calcium | 87 mg |
| Iron | 1 mg |
| Potassium | 234 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Squash Squares. Recipe source: Farm Fresh Summertime Recipes Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.