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    You are in: Home / Recipes / Reduced Calorie Summer Squash and Zucchini Casserole Recipe
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    Reduced Calorie Summer Squash and Zucchini Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Lucky Chef's Note:

    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.

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    Ingredients:

    Serves: 6-8

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      Split squash and zucchini length wise then cut in to 1/2 inch pieces.
    2. 2
      Chop onion medium dice.
    3. 3
      Put all three items in pan cover with water and cook till fork tender.
    4. 4
      Drain all vegetables put casserole dish.
    5. 5
      Crush crackers into crumbs and add to vegetables.
    6. 6
      Mix all other ingredients into the casserole dish with the vegetables.
    7. 7
      Add salt and pepper to taste.
    8. 8
      Sprinkle 2 extra crackers crumbled on top.
    9. 9
      Cover and bake at 325 for 35 minutes.
    10. 10
      Uncover and bake for 10 minutes more.
    11. 11
      Remove from oven and let sit for 15 minutes then serve.

    Ratings & Reviews:

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    Nutritional Facts for Reduced Calorie Summer Squash and Zucchini Casserole

    Serving Size: 1 (131 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 72.7
     
    Calories from Fat 21
    30%
    Total Fat 2.4 g
    3%
    Saturated Fat 1.1 g
    5%
    Cholesterol 39.8 mg
    13%
    Sodium 109.2 mg
    4%
    Total Carbohydrate 6.9 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 4.4 g
    17%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    low-fat Ritz crackers

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