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Squash Casserole

Yield 2 servings.
Make a meal of vegetables with Squash Casserole, Roasted Green Beans, and Spinach-Stuffed Tomatoes.

Ingredients

  • Vegetable cooking spray
  • 1/3 cup chopped onion
  • 1 cup coarsely grated zucchini
  • 1 cup coarsely grated yellow squash
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup frozen egg substitute, thawed
  • 1 tablespoon 1% low-fat milk
  • 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese, divided

Nutrition Information

  • calories 95
  • caloriesfromfat 32 %
  • fat 3.4 g
  • satfat 1.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 9.2 g
  • carbohydrate 8.1 g
  • fiber 0.0 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 297 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; saute 2 minutes. Add zucchini and yellow squash; saute 3 minutes or until squash and onion are tender. Remove from heat; stir in parsley and next 3 ingredients.

  2. Combine egg substitute and milk in a small bowl, stirring with a wire whisk until smooth. Add milk mixture and 3 tablespoons cheese to squash mixture; stir well. Spoon mixture into a 2-cup casserole coated with cooking spray. Sprinkle squash mixture with remaining 1 tablespoon cheese. Bake, uncovered, at 350° for 40 minutes or until set.

Cooking Light Light Cooking for Two