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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Make a meal of vegetables with Squash Casserole, Roasted Green Beans, and Spinach-Stuffed Tomatoes. Ingredients:
vegetable cooking spray |
1/3 cup chopped onion |
1 cup coarsely grated zucchini |
1 cup coarsely grated yellow squash |
1 tablespoon chopped fresh parsley |
1/4 teaspoon dried oregano |
1/8 teaspoon salt |
1/8 teaspoon freshly ground pepper |
1/4 cup frozen egg substitute, thawed |
1 tablespoon 1% low-fat milk |
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese, divided |
Directions:
1. 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.
2. 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.
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