Directions:
- Heat oven to 450 degrees F. Grease 2-quart casserole.
- Melt butter in large skillet over medium-high heat. Add onion;
- Cook until tender, stirring occasionally.
- Add summer squash, zucchini, water, salt and pepper.
- Reduce heat; cover and cook 15 minutes or until squash is tender.
- With fork, mash squash gently to break up large pieces.
- Cook, uncovered, for 5 minutes or until slightly thickened and creamy.
- Pour into greased casserole.
- In medium bowl, combine cornbread mix and milk; mix well.
- Stir in cheese. Spoon batter evenly over mixture in casserole.
- Bake at 450 degrees F. for 15 to 18 minutes or
- Until cornbread is golden brown. Let stand 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.87 Kcal (598 kJ) | ||
| Calories from fat | 78.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.72g | 13% | |
|---|---|---|---|
| Cholesterol | 26.71mg | 9% | |
| Sodium | 242.53mg | 10% | |
| Potassium | 462.7mg | 10% | |
| Total Carbs | 11.86g | 4% | |
| Sugars | 5.32g | 21% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 5.59g | 11% | |
| Vitamin C | 31.5mg | 53% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 118.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 70.15 Kcal (294 kJ) | ||
| Calories from fat | 38.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 13% | |
|---|---|---|---|
| Cholesterol | 13.12mg | 9% | |
| Sodium | 119.09mg | 10% | |
| Potassium | 227.2mg | 10% | |
| Total Carbs | 5.83g | 4% | |
| Sugars | 2.61g | 21% | |
| Dietary Fiber | 0.83g | 7% | |
| Protein | 2.74g | 11% | |
| Vitamin C | 15.5mg | 53% | |
| Iron | 0.4mg | 4% | |
| Calcium | 58.1mg | 12% | |
* 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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