Squashy Corn and Jalapeno Bake

Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

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.

Reviews

(1)
Most Helpful

I enjoyed this! I was a little nervous about the heat factor of the jalepeno, so I used a small one and took out all the seeds. The dish was not spicy, but the jalepeno gave it a little extra flavor and kept it from being bland. It did take more like 50 minutes to finish cooking, though. I substituted 2 eggs for the egg substitute, so maybe that accounts for the cooking time. Also, I thought I had sage but I didn't, so I used savory. The flavor reminded me of something I'd have at Thanksgiving dinner. It makes a reasonable amount, so I might make it again then.

Hwin August 10, 2009

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