Reduced Calorie Summer Squash And Zucchini Casserole Recipes

REDUCED CALORIE SUMMER SQUASH AND ZUCCHINI CASSEROLE

Reduced Calorie Summer Squash and Zucchini Casserole image

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.

Provided by Lucky Chef

Categories Vegetable

Time 1h5m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 72.8, Fat 2.4, SaturatedFat 1.2, Cholesterol 39.8, Sodium 109.3, Carbohydrate 7, Fiber 1.5, Sugar 4.5, Protein 6.7

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