1 (8-oz.) can water chestnuts, drained and chopped
2 1/4 cups crushed LAY'S Classic Potato Chips
How to Make It
Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.
Sprinkle 1 cup crushed chips in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over crushed chips, and top with remaining chips.
Bake at 350° for 35 minutes or until bubbly and golden, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 5 minutes before serving.
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I sautéed the squash, zucchini and onion for 10 minutes in a little olive oil, rather than boiling them. I also shredded some Parmesan on top of the veggies before topping with the potato chips. It was fabulous! My 21 year old son loved it too. I baked some chicken to serve with it.
This is a nice, light recipe using the abundance of summer squash and zucchini that is produced by even one plant in your summer garden! I did use the 98% fat free cream of chicken soup and light sour cream, and I don't think you could tell the difference. I also added 1/2 tsp sugar, just because traditional southern squash recipes are slightly sweet. My husband, a good old southern boy, thought this was a keeper and I agree. Love the crunch from the potato chips!
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