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Crookneck Squash and Tomatoes

"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."

This Kitchen Approved Recipe has an average star rating of 4.1 Rate/Review | Read Reviews (22)

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
  2. 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.
  3. Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 64 | Total Fat: 3.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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 view all reviews »  

The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on May 2, 2008 by sheocon Supporting Member (Click to learn more about Supporting Membership)  view full review
I don't care for crookneck squash, but had some in my farm produce delivery. I decided to try...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Nov. 9, 2006 by Ronnie   view full review
Finally a way to prepare squash withoutfrying that my family actually enjoyed. I made this...
The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 7, 2006 by cookininoh   view full review
I tried this one out on a group of friends as a side to our Steak's on the grill, I added...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Dec. 28, 2005 by A cook in Houston   view full review
This is very good. A nice change from plain steamed squash. Make sure to use the whole amount...
The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 20, 2008 by smallu Supporting Member (Click to learn more about Supporting Membership)  view full review
Hmmm. I really like the tangy flavor that the vinegar and mustard bring to this dish...but...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 17, 2009 by Carie   view full review
Very tasty. I am so bored with plain squash, and this definitely cured it. I'll prepare this...
The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed on Aug. 27, 2006 by WVJBEAN   view full review
Followed recipe exactly. Had squash and tomatoes from our garden. We like to try all kinds of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 18, 2006 by MEEMEEBULUGA   view full review
Tangy and interesting. Be careful not to over cook as the tomatoes will get mushy. This makes...
The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed on Jul. 16, 2005 by Wendy   view full review
I made this recipe using a garlic jalapeno mustard and it was great. As I had leftovers,...
The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed on May 21, 2007 by berokavich   view full review
ok this is my lowest rating ever. the combination was a bigg hit but it took longer to cook...

 

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