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Yellow Squash Zucchini Tomato Casserole Recipe

Yellow Squash Zucchini Tomato Casserole Recipe

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Ingredients:

Serving

4 cups yellow squash, sliced (2 lbs)
2 cups zucchini, sliced (1 lbs)
1 onion , rough chopped
4 -5 tomatoes, peeled and chopped with juice
1 egg, lightly beaten
1 tbsp all-purpose flour
2 tsp sugar (or splenda )
1 tsp sea salt
1 tsp paprika
1 tsp garlic, finely minced
1/2 tsp black pepper
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese, grated

Directions:

Preheat oven to 350°F
Lightly grease a shallow 2 1/2 quart dish and set aside.
Combine squash, zucchini, onion and bring to a boil in a large saucepan.
Reduce heat to low and simmer 10 minutes or until vegies are tender. Drain well and set aside.
Combine tomatoes, flour, sugar, salt, garlic, paprika, and pepper. Saute until tomatoe liquid is slightly reduced, about 5 minutes.
Gently combine beaten egg, mozzerella and cheddar cheese with squash, zucchini, and onion mixture. Then add the tomato reduction. Be gentle so vegies are not torn into mush. Top with Parmesan cheese.
Bake for 30-40 minutes. Let stand for 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	153.92 Kcal (644 kJ)
Calories from fat	50.97 Kcal
		% Daily Value*
Total Fat	5.66g	9%
Cholesterol	36.7mg	12%
Sodium	574.93mg	24%
Potassium	532.42mg	11%
Total Carbs	11.55g	4%
Sugars	5.81g	23%
Dietary Fiber	1.54g	6%
Protein	15.32g	31%
Vitamin C	24.7mg	41%
Iron	0.8mg	4%
Calcium	381.4mg	38%

Amount Per 100 g
Calories	69.72 Kcal (292 kJ)
Calories from fat	23.09 Kcal
		% Daily Value*
Total Fat	2.57g	9%
Cholesterol	16.63mg	12%
Sodium	260.43mg	24%
Potassium	241.18mg	11%
Total Carbs	5.23g	4%
Sugars	2.63g	23%
Dietary Fiber	0.7g	6%
Protein	6.94g	31%
Vitamin C	11.2mg	41%
Iron	0.4mg	4%
Calcium	172.8mg	38%

* 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.

Tastes

salty
savory
bitter
sweet

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