summer squash bake
(1 RATING)
I believe this recipe came from Light and Luscious Cookbook, 1994. Here is another way, to use up our yellow squash.
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prep time
40 Min
cook time
25 Min
method
Bake
yield
10 serving(s)
Ingredients
- - cooking spray
- 2 pounds yellow squash, cut into 1/4 in. slices
- 1/2 cup chopped onion
- 1/2 cup shredded carrot
- 1/2 cup (2 oz) shredded reduced-fat cheddar cheese
- 1/2 cup frozen egg substitute with cheese, thawed
- 1 - (4 oz) jar diced pimiento, drained
- 1 teaspoon low-sodium worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon or less pepper
- 3 tablespoons fine, dry breadcrumbs
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh oregano
- 1/4 teaspoon paprika
How To Make summer squash bake
-
Step 1Preheat oven to 350°F. Coat a 2 qt. casserole dish with cooking spray.
-
Step 2Put squash, onion, and carrot in a steamer to cook for 12-15 minutes, or until tender.
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Step 3Combine the steamed veggies with cheese and next 5 ingredients, in a medium bowl; stir well.
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Step 4Spoon veggie/cheese mixture, into the prepared casserole dish.
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Step 5Combine breadcrumbs and remaining items, in a small bowl; stir well. Sprinkle over squash mixture.
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Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Healthy
Keyword:
#Onion
Keyword:
#cheese
Keyword:
#Paprika
Keyword:
#low-cal
Keyword:
#Summery
Keyword:
#yellow squash
Keyword:
#Egg-substitute
Keyword:
#fresh-herbs
Ingredient:
Vegetable
Diet:
Low Fat
Diet:
Low Sodium
Method:
Bake
Culture:
American
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