Squash Casserole

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


2 servings.

Recipe from

Oxmoor House

Nutritional 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


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


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.

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,

Oxmoor House

January 1995
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