Crookneck Squash and Tomatoes

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.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.

Step: 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.

Step: 3

Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

Per Serving: 64 calories; protein 1.5g; carbohydrates 7.3g; fat 3.7g; sodium 197.9mg.

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