Reduced Calorie Summer Squash and Zucchini Casserole

Submitted by Lucky Chef

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 7
• Yields: 1 casserole
• Serves: 6-8

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

directions

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