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Crookneck Squash and Tomatoes
SUBMITTED BY:
Rhonda Brock Fuller
"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."
RECIPE RATING:
Read Reviews
(12)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 yellow squash, sliced
4 medium tomatoes, sliced
2 green onions, chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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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.
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REVIEWS
Reviewed on May 2, 2008 by sheocon
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sheocon
May 2, 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.
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9 users found this review helpful
I don't care for crookneck squash, but had some in my farm produce delivery. I decided to try...
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Reviewed on Nov. 9, 2006 by
Ronnie
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Ronnie
Nov. 9, 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.
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8 users found this review helpful
Finally a way to prepare squash withoutfrying that my family actually enjoyed. I made this...
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Reviewed on Aug. 7, 2006 by
cookininoh
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cookininoh
Aug. 7, 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.
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5 users found this review helpful
I tried this one out on a group of friends as a side to our Steak's on the grill, I added...
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Reviewed on Dec. 28, 2005 by
A cook in Houston
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A cook in Houston
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.
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4 users found this review helpful
This is very good. A nice change from plain steamed squash. Make sure to use the whole amount...
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Reviewed on Aug. 27, 2006 by
WVJBEAN
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WVJBEAN
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.
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3 users found this review helpful
Followed recipe exactly. Had squash and tomatoes from our garden. We like to try all kinds of...
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Reviewed on May 21, 2007 by
berokavich
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berokavich
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.
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2 users found this review helpful
ok this is my lowest rating ever. the combination was a bigg hit but it took longer to cook...
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Reviewed on Jul. 18, 2006 by
MEEMEEBULUGA
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MEEMEEBULUGA
Jul. 18, 2006
Tangy and interesting. Be careful not to over cook as the tomatoes will get mushy. This makes for a beautiful presentation and is so easy to prepare.
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2 users found this review helpful
Tangy and interesting. Be careful not to over cook as the tomatoes will get mushy. This makes...
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Reviewed on Jul. 16, 2005 by Wendy
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Wendy
Jul. 16, 2005
I made this recipe using a garlic jalapeno mustard and it was great. As I had leftovers, being only 3 of us, I reheated it in the microwave and topped it with a strong white cheese and broiled it for a minute. It was better yet. Thank you.
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2 users found this review helpful
I made this recipe using a garlic jalapeno mustard and it was great. As I had leftovers,...
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Reviewed on Aug. 20, 2008 by
smallu
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smallu
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.
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1 user found this review helpful
Hmmm. I really like the tangy flavor that the vinegar and mustard bring to this dish...but...
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Reviewed on Aug. 1, 2007 by bratalie
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bratalie
Aug. 1, 2007
This recipe is overly vinegary and overpowered the veggies. I would not recommend this recipe.
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0 users found this review helpful
This recipe is overly vinegary and overpowered the veggies. I would not recommend this recipe.
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