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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Zephyr is a squash that is yellow and green at the flower end. A vendor at the farmer's market recently told me that it is a mix of yellow crook neck squash and zucchini. If you prefer Ritz Cracker crumbs, they could easily be substituted for the bread crumbs. I'm thinking of adding a dash or two of Tabasco sauce. We loved it without the Tabasco, but it might be fun to kick it up!!! Ingredients:
1 small onion, chopped before boiling with zephyr squash |
3 cups squash, boiled |
4 tablespoons butter, light with canola oil |
1 cup fat free mozzarella cheese, grated |
1/4 cup skim milk |
1 cup fat free sour cream |
1 (10 1/2 ounce) 98% fat-free cream of chicken soup |
2 eggs, slightly beaten eggland eggs |
3/4 cup breadcrumbs |
Directions:
1. Drain Zephyr/Onion mixture and mash with a fork.
2. Add remaining ingredients, mixing well with 1/4 cup of the bread crumbs, and pour into a 2 quart casserole dish; i.e. 9 X 13 .
3. Sprinkle with the remaining 1/2 cup of crumbs.
4. Bake at 375 degrees for 45 minutes.
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