READY IN 45 mins

Crookneck Squash and Tomatoes

Read Reviews (23)

"My mother always fixed this for us during the summer and for potluck dinners, and everyone always ate it up and would ask for more." — Rhonda Brock Fuller

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.
Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

May 02, 2008

I don't care for crookneck squash, but had some in my farm produce delivery. I decided to try this recipe and was definitely not disappointed. It's very tasty, giving the squash a flavor I like. For the mustard I used stone ground dijon. I will be making this again.

—sheocon

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Most Helpful Critical Review

Aug 07, 2006

I tried this one out on a group of friends as a side to our Steak's on the grill, I added mushrooms and some zuccini we had lying around. I think the mushrooms gave it too much liquid -- next time I think we'll just through them on the grill instead. Thanks for the recipe. I love trying new ways to make veggies.

—cookininoh

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28 Ratings

Nov 09, 2006

Finally a way to prepare squash withoutfrying that my family actually enjoyed. I made this for a side dish for a sunday Dinner, and it was devoured.Everyone has asked me to make this for our Thanksgiving dinner. I am very delighted with this recipe....Thanks to lovetocook1966.

—Ronnie

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Dec 28, 2005

This is very good. A nice change from plain steamed squash. Make sure to use the whole amount for the squash & tomato or adjust the sauce. The first time I made it I only used 2 of each and the sauce was over powering.

—A cook in Houston

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Aug 20, 2008

Hmmm. I really like the tangy flavor that the vinegar and mustard bring to this dish...but there is something missing that will take this dish from good to great. I just can't put my finger on it right now. I added vegan "parmesan" sheese topping and that helped. Still trying to think about what's missing. Maybe toasted nuts? A fresh herb? I'm stumped.

—smallu

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Jul 17, 2009

Very tasty. I am so bored with plain squash, and this definitely cured it. I'll prepare this for the family next weekend to see how it goes over. I have a feeling it will be a huge hit.

—Carie

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May 21, 2007

ok this is my lowest rating ever. the combination was a bigg hit but it took longer to cook then was mentioned. the sauce/marinade was not enough to reach all veggies. might make again but with more sauce and a little longer to suit my personal taste. thanks though.

—berokavich

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Aug 27, 2006

Followed recipe exactly. Had squash and tomatoes from our garden. We like to try all kinds of different recipes, but this one didn't go over as we thought. Beautiful presentation, not crazy for the flavor.

—WVJBEAN

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Nutrition

Calories
64 kcal
3%

Carbohydrates
7.3 g
2%

Cholesterol
0 mg
0%

Fat
3.7 g
6%

Fiber
2.7 g
11%

Protein
1.5 g
3%

Sodium
198 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crookneck Squash and Tomatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 64
Calories from Fat: 34

% Daily Value *
Total Fat 3.7g 6 %
Saturated Fat 0.5g 3 %
Cholesterol 0mg 0 %
Sodium 198mg 8 %
** Potassium 369mg 10 %
Total Carbohydrates 7.3g 2 %
Dietary Fiber 2.7g 11 %
Protein 1.5g 3 %
** Sugars 1.7g
** Vitamin A 14 %
** Vitamin C 28 %
** Calcium 4 %
** Iron 7 %
** Thiamin 9 %
** Niacin 8 %
** Vitamin B6 10 %
** Magnesium 10 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.