Baked Summer Squash And Onion With Goat Cheese Recipe - Cooking Index
Baked Summer Squash And Onion With Goat Cheese Recipe - Cooking Index
Depending on taste and what's freshest in the market, combine zucchini with crookneck or other summer squash, or use only one squash variety. You can enhance flavors by adding extra goat cheese.
Courses: Vegetarian| 3 teaspoons | 15ml | Summer squash - diced (large) |
| 1 | Onion - peeled, diced | |
| 3 tablespoons | 45ml | Melted butter |
| 2 tablespoons | 30ml | Chopped Italian parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 cup | 146g / 5.1oz | Italian-style breadcrumbs |
| 4 oz | 113g | Goat cheese - crumbled |
| 2 teaspoons | 10ml | Chopped fresh oregano - for garnish |
Preheat oven to 450 degrees. In large mixing bowl, toss together squash, onion, butter, parsley, salt and pepper and breadcrumbs until crumbs are well distributed. Gently stir in crumbled goat cheese and spoon mixture into large heatproof baking dish.
Bake at 450 degrees for about 20 minutes. Remove from oven and garnish with oregano. Serve immediately.
Wine Suggestion: The combination of summer zucchini, goat cheese, oregano and olives calls for Sauvignon Blanc. Try Brander Sauvignon Blanc Santa Ynez Valley Cuvee Nicolas
Per Serving: 320 Cal; 13g Prot; 16g Total Fat (10 Sat. Fat); 34g Carb.; 35mg Chol; 990mg Sod.; 6g Fiber.
Source:
"Vegetarian Times, August 2002"
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