Reduced Calorie Summer Squash and Zucchini Casserole
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.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6-8
YIELD: 1 casserole
UNITS: US
Advertisement
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.
Advertisement