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.
- 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
- 1⁄2 cup skim milk
- 1 tablespoon butter
- 1⁄2 teaspoon onion salt
- 1⁄2 teaspoon sage
- 1⁄4 teaspoon fresh ground pepper
- sea salt, to taste
- 1⁄2 cup egg substitute
- 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.
- 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.
- Combine all ingredients. Pour into prepared dish.
- Bake for 30 minutes until edges are golden and top is set.
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.