Reduced Calorie Summer Squash and Zucchini Casserole
"I usually make the full fat version but we as a family are trying to watch what we eat. So I took my usual version and made some changes. It turned out pretty well."
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
1 casserole
- Serves:
- 6-8
ingredients
- 1 1⁄2 lbs squash or 1 1/2 lbs zucchini
- 1 medium onion, chopped
- 3⁄4 cup reduced-fat sharp cheddar cheese, shreds
- 1 egg
- 1⁄2 cup 2% low-fat milk
- 15 low-fat Ritz crackers
- salt and pepper
directions
- Split squash and zucchini length wise then cut in to 1/2 inch pieces.
- Chop onion medium dice.
- Put all three items in pan cover with water and cook till fork tender.
- Drain all vegetables put casserole dish.
- Crush crackers into crumbs and add to vegetables.
- Mix all other ingredients into the casserole dish with the vegetables.
- Add salt and pepper to taste.
- Sprinkle 2 extra crackers crumbled on top.
- Cover and bake at 325 for 35 minutes.
- Uncover and bake for 10 minutes more.
- Remove from oven and let sit for 15 minutes then serve.
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RECIPE SUBMITTED BY
I am a working mom who still loves to provide healthy, tasty food for my family. I try to provide an assortment of ethnic, regional, just about anything kind of meals. There are no limits here. I love this website. I plan out all the menus and get help from my husband who makes these recipes I find here at least 3 times a week. My daughter who is two has started wanting to help so I am now looking for family friendly meals also.
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