Summer Squash Bake Recipe

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Summer Squash Bake

Sharon Colyer

By
@Cmom02

I believe this recipe came from Light and Luscious Cookbook, 1994. Here is another way, to use up our yellow squash.

Rating:
★★★★★ 1 vote
Serves:
10
Prep:
40 Min
Cook:
25 Min
Method:
Bake

Ingredients

cooking spray
2 lb
yellow squash, cut into 1/4 in. slices
1/2 c
chopped onion
1/2 c
shredded carrot
1/2 c
(2 oz) shredded reduced-fat cheddar cheese
1/2 c
frozen egg substitute with cheese, thawed
1
(4 oz) jar diced pimiento, drained
1 tsp
low-sodium worcestershire sauce
1/4 tsp
salt
1/4 tsp
or less pepper
3 Tbsp
fine, dry breadcrumbs
1 Tbsp
chopped fresh parsley
2 tsp
chopped fresh oregano
1/4 tsp
paprika

Step-By-Step

1Preheat oven to 350°F. Coat a 2 qt. casserole dish with cooking spray.
2Put squash, onion, and carrot in a steamer to cook for 12-15 minutes, or until tender.
3Combine the steamed veggies with cheese and next 5 ingredients, in a medium bowl; stir well.
4Spoon veggie/cheese mixture, into the prepared casserole dish.
5Combine breadcrumbs and remaining items, in a small bowl; stir well. Sprinkle over squash mixture.
6Bake, uncovered, for 25-30 minutes, or until thoroughly heated. Makes 10 servings.

Nutrition: One serving 62 cal, 2.1 g fat (0.8 g sat), 4 mg chol, 164 mg sod, 7.1 carb, 4.6 g protein

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Sodium
Other Tag: Healthy