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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This came from Southern Living magazine and really needed very little tweaking to make it low carb. Ingredients:
1 1/2 pounds summer squash, yellow, sliced |
1 small onion, chopped, 2 1/2 ounces |
4 ounces sharp cheddar cheese, shredded |
1 egg, beaten |
2 tablespoons mayonnaise |
1 teaspoon splenda |
1/2 teaspoon salt, or to taste |
Directions:
1. In a large pot, cook squash in boiling salted water to cover just until tender, about 8-10 minutes.
2. Drain well and press between paper towels to remove moisture. Meanwhile, in a small skillet, sauté the onion in butter until tender. Remove from heat and stir in all but the squash.
3. Combine everything in a greased 1 1/2 quart baking dish.
4. Bake at 350ºF 30-40 minutes or until set and the top is bubbly and starting to brown.
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