Crookneck Squash and Tomatoes

24 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    45 m
Rhonda Brock Fuller
Recipe by  Rhonda Brock Fuller

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (24)

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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 like. For the mustard I used stone ground dijon. I will be making this again.



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 Thanksgiving dinner. I am very delighted with this recipe....Thanks to lovetocook1966.



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 time I think we'll just through them on the grill instead. Thanks for the recipe. I love trying new ways to make veggies.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Super Squash


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