Squashy Corn and Jalapeno Bake

“Comfort food. Can be used as a side-dish although my family eats as a meatless meal during the summer when zucchini and squash are taking over. Make your own cornbread muffins to keep calories at bay.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 small zucchini, cooked and mashed
  • 2 small yellow squash, cooked and mashed
  • 1 jalapeno, minced
  • 1 (10 ounce) can Healthy Request cream of chicken soup
  • 4 cornbread muffins, crumbled
  • 12 cup skim milk
  • 1 tablespoon butter
  • 12 teaspoon onion salt
  • 12 teaspoon sage
  • 14 teaspoon fresh ground pepper
  • sea salt, to taste
  • 12 cup egg substitute

Directions

  1. Preheat oven to 350 and spray 1.5-1.75 quart dish (an 8x8 works, I use an oval 1.75qt dish) with cooking spray.
  2. To cook squash: Roughly chop zucchini and yellow squash. Place in saucepan, cover with water and bring to a boil. Boil for 7-10 minutes, until squash is fork tender. Drain. Using potato masher, mash squash - I usually leave a few large pieces throughout. Drain any excess water.
  3. Combine all ingredients. Pour into prepared dish.
  4. Bake for 30 minutes until edges are golden and top is set.

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