Squash Casserole

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

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 32%
  • Fat: 3.4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.2g
  • Carbohydrate: 8.1g
  • Fiber: 0.0g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 297mg
  • Calcium: 0.0mg

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

Preparation

  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.
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