- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 75.3
- Total Fat: 3.8 g
- Cholesterol: 4.0 mg
- Sodium: 258.6 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.2 g
- Protein: 5.6 g
Zucchini and Yellow Squash CasseroleSubmitted by: AMANDATARAE99
2 Zucchini Squash (about 2 cups sliced)
1 Yellow Summer Squash (about 1 cup sliced)
1 TBSP Olive Oil
1 clove garlic, sliced thin or minced
1 cup (or less) Lowfat Sharp Cheddar
1/8 cup (or less) seasoned bread crumbs to sprinkle on top
1/4 tsp black pepper
1/4 tsp salt, optional
Heat oven to 450 degrees F.
Clean squash well and peel garlic. Heat a non-stick pan to medium/medium high heat. Slice garlic very thin or mince and slice squash thinly - less than 1/4".
Once pan is heated, add TBSP of olive oil and garlic. Saute until garlic becomes fragrant, about 15-30 seconds. Add all squash and season with salt and pepper. Stir occasionally until all squash starts to soften slightly - about 5 to 7 minutes.
Meanwhile, lightly mist 2 quart casserole dish with olive oil. Once squash has started to soften - pour all into dish and top with cheese and sprinkle bread crumbs on top.
Bake at 450 for about 25 minutes - or until cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user AMANDATARAE99.