Crookneck Squash and Tomatoes

Crookneck Squash and Tomatoes

Rhonda Brock Fuller 20

"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."


45 m servings 64 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating



  1. 30 Ratings


I don't care for crookneck squash, but had some in my farm produce delivery. I decided to try this recipe and was definitely not disappointed. It's very tasty, giving the squash a flavor I lik...

Finally a way to prepare squash withoutfrying that my family actually enjoyed. I made this for a side dish for a sunday Dinner, and it was devoured.Everyone has asked me to make this for our Th...

I tried this one out on a group of friends as a side to our Steak's on the grill, I added mushrooms and some zuccini we had lying around. I think the mushrooms gave it too much liquid -- next t...