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

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

95 calories; calories from fat 32%; fat 3.4g; saturated fat 1.7g; mono fat 0g; poly fat 0g; protein 9.2g; carbohydrates 8.1g; fiber 0g; cholesterol 10mg; iron 0mg; sodium 297mg; calcium 0mg.
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