Directions:
- Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; saute 2 minutes. Add zucchini and yellow squash; saute 3 minutes or until squash and onion are tender. Remove from heat; stir in parsley and next 3 ingredients.
- Combine egg substitute and milk in a small bowl, stirring with a wire whisk until smooth. Add milk mixture and 3 tablespoons cheese to squash mixture; stir well. Spoon mixture into a 2-cup casserole coated with cooking spray. Sprinkle squash mixture with remaining 1 tablespoon cheese. Bake, uncovered, at 350° for 40 minutes or until set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.66 Kcal (874 kJ) | ||
| Calories from fat | 40.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 7% | |
|---|---|---|---|
| Cholesterol | 171.36mg | 57% | |
| Sodium | 431.31mg | 18% | |
| Potassium | 1069.66mg | 23% | |
| Total Carbs | 20.28g | 7% | |
| Sugars | 12.7g | 51% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 22.3g | 45% | |
| Vitamin C | 50.8mg | 85% | |
| Iron | 2.2mg | 12% | |
| Calcium | 164.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 68.12 Kcal (285 kJ) | ||
| Calories from fat | 13.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 7% | |
|---|---|---|---|
| Cholesterol | 55.94mg | 57% | |
| Sodium | 140.81mg | 18% | |
| Potassium | 349.2mg | 23% | |
| Total Carbs | 6.62g | 7% | |
| Sugars | 4.15g | 51% | |
| Dietary Fiber | 0.61g | 7% | |
| Protein | 7.28g | 45% | |
| Vitamin C | 16.6mg | 85% | |
| Iron | 0.7mg | 12% | |
| Calcium | 53.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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