Squash Casserole
A healthy and quick squash casserole with golden zucchini wedges, seasoned with a blend of spices and baked to perfection.
Ingredients
- 2 large zucchinis
- 1 egg
- 3 tablespoons cornmeal
- 2 tablespoons flour
- 1/2 bottle mineral water
- 1/2 teacup milk
- 1/2 teacup vegetable oil
- 1/2 packet baking powder
- 1 teaspoon dried mint
- 1 teaspoon red pepper powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon turmeric
Instructions
- Wash the zucchinis. Cut off the top and bottom ends.
- Cut the zucchinis in half, then slice them lengthwise into thick wedges.
- Mix together the sauce ingredients.
- Place the zucchini wedges in a greased baking tray and coat them with the sauce.
- Bake in a preheated oven at 200°C (392°F) until golden brown.
- Serve hot. Enjoy!
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