Yellow Squash Eggplant And Feta Casserole Recipes

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YELLOW SQUASH , EGGPLANT AND FETA CASSEROLE



Yellow Squash , Eggplant and Feta Casserole image

This quick and easy side or main one dish meal is a no baking in the oven so this is great for those Hot Summer days! Marinated & Grilled gives the Squash and Eggplant a one level of flavor, then layered with feta cheese topped with your favorite tomato sauce giving it more levels of flavors. Heat through in a micorwave oven and walla!

Provided by Rita1652

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large yellow squash
1 medium eggplant
1/4 cup olive oil
1 fresh lemon, juice of
3 garlic cloves, sliced
2 teaspoons fresh oregano leaves
1 teaspoon fresh parsley leaves
pepper
4 ounces feta cheese
1 cup prepared tomato sauce

Steps:

  • Slice lenghtwise the squash and eggplant into 8 slices each.
  • In a large storage bag place oil, lemon, garlic, herbs, pepper, squash and eggplant. Marinate for 1 hour in refrigerator.
  • Grill over hot coals for 5 minutes turning half way through.
  • Layer grilled squash, eggplant and cheese in a glass 8x8 dish top with sauce and microwave for 3 minutes.
  • Enjoy!

Nutrition Facts : Calories 273.2, Fat 20.6, SaturatedFat 6.5, Cholesterol 26.8, Sodium 668.2, Carbohydrate 18.6, Fiber 7, Sugar 8.8, Protein 7.7

EGGPLANT (AUBERGINE) -SQUASH CASSEROLE



Eggplant (Aubergine) -Squash Casserole image

Make and share this Eggplant (Aubergine) -Squash Casserole recipe from Food.com.

Provided by Wise1

Categories     Low Protein

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 14

6 cups eggplants, cut into 1 inch cubes
4 cups yellow squash, cut into 1 inch cubes
4 tablespoons margarine
1 cup onion, fine diced
1 cup bell pepper, fine diced
1/2 cup celery, fine diced
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain flour
1/2 cup light cream
2 tablespoons grated parmesan cheese
1/2 cup canned sliced mushrooms, drained
1 cup Italian seasoned breadcrumbs

Steps:

  • Parboil eggplant and squash for two minutes, drain and set aside.
  • Heat margarine in sauce pan.
  • Saute onion, bell pepper and celery for 5 minutes.
  • Add garlic, cook 2 minutes more.
  • Add salt black pepper and flour.
  • Stir until flour is absorbed.
  • Stir in the cream and cheese.
  • Remove from heat.
  • Add mushrooms to the eggplant-squash mixture.
  • Stir in the cream mixture.
  • Turn into a lightly buttered 2 quart baking dish.
  • Bake at 350 degrees for 30 minutes.
  • Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
  • Makes 8 servings.

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