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Yellow Squash: Summer Squash Gratin

Source of Recipe


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List of Ingredients



• 8 ounces refrigerated grated potatoes
  
• 1 cup yellow squash, thinly sliced
  
• 1 cup zucchini, thinly sliced
  
• 1 cup frozen pepper stir fry blend, thawed
  
• 1/2 teaspoon dried oregano leaves
  
• 1/4 teaspoon salt
  
• 1/2 teaspoon ground black pepper
  
• 1/2 cup grated parmesan cheese or sharp cheddar cheese
  
• 4 (12x12 inch) sheets heavy duty foil, lightly sprayed with nonstick cooking spray
  
• 1 tablespoon butter or margarine, cut into 8 pieces
  






Instructions



1. Preheat oven to 375 degrees.
   
   
2. Layer 1/4 of potatoes, yellow squash, zucchini, pepper stir fry, oregano, salt, black pepper and cheese on foil sheet. Top with 2 pieces of butter. Double fold sides and ends of foil to seal packet. Repeat with remaining potatoes, vegetables, seasonings, cheese and butter to make 4 packets. Place packets on baking sheet.
   
   
3. Bake 15 to 20 mintues or until vegetables are just tender. Remove from oven. Carefully open one end of packets to allow steam to escape. Open tops of packets and return to oven. Bake 10 minutes longer or until cheese is lightly browned.