I can’t tell you where this recipe came from because it’s not a recipe at all. What I mean is that my mom used to, what she called, scallop dishes. Growing up, that meant adding eggs and crackers to stuff, that’s all I ever knew.
This is somewhat like that. I had some squash a friend gave me who has a garden, and I had some carrots, and I wanted to “scallop” it. Sounds even weirder when you say it out loud.
This is a recipe for that, in case you’re interested in scalloping too, and I don’t mean shellfish, even though I do love scallops. Gee, wonder what scalloped scallops would taste like?
- 2 large yellow squash
- 1 large zucchini
- 1/2 cup coarsely chopped or grated carrot
- 1/4 cup butter
- 1 clove garlic, or 1/2 t. garlic powder
- 1 1/4 cup saltine cracker crumbs
- 1/2 cup shredded cheddar cheese
- 2 dashes tabasco sauce
- 1/2 t. salt
- 1/4 t. pepper
- 2 large eggs, beaten
Preheat oeven to 350 and Spray a medium casserole dish with vegetable nonstick cooking spray.
Slice the squashes into lengthwise quarters, then slice crosswise. Place the squashes and carrots in a saucepan, cover with water, and salt well. Bring to a boil, reduce heat to medium, and cover. Cook for about 20 minutes, until the vegetables are very soft.