 | | Directions | - Preheat oven to 400° F.
- Melt butter or margarine in large skillet on medium-low heat, add onion rings. Cook for 20 minutes or until tender but not browned. Add the zucchini and yellow squash, cook, covered for 10 minutes (just until tender).
- Add salt, pepper, lemon pepper and nutmeg. Cook uncovered 5 more minutes. Sprinkle flour over top, add hot milk and stir to combine; until sauce thickens (3 to 4 minutes). Pour mixture into baking dish.
- Combine the bread crumbs and cheeses, sprinkle over the top of the squash mixture.
- Dot with 2 tablespoons butter or margarine, cut into small bits.
- Bake for 20 minutes or until bubbly and browned.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: 8
Servings: 10
Serving Size: cup
|  | | Ingredients | | - | | 6 tablespoons butter or margarine - plus 2 tablespoons for topping |
| - | | 3 medium onions, sliced into thin rings |
| - | | 2 medium zucchini, sliced into 1/4 |
| - | | 2 medium yellow squash, sliced into 1/4 |
| - | | salt and pepper to taste |
| - | | 1 teaspoon lemon pepper seasoning |
| - | | 1/4 teaspoon ground nutmeg |
| - | | 2 tablespoons flour |
| - | | 2 cups hot milk |
| - | | 1 cup Italian bread crumbs |
| - | | 1/4 cup grated swiss cheese |
| - | | 4 ounces smoked black pepper white cheddar cheese, shredded |
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