Reduced Calorie Summer Squash and Zucchini Casserole

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READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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