Supreme Squash Casserole
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 87.9
- Total Fat: 3.8 g
- Cholesterol: 59.7 mg
- Sodium: 412.7 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.9 g
- Protein: 8.1 g
View full nutritional breakdown of Supreme Squash Casserole calories by ingredient
Introduction
Low calorie and low fat. This dish is very rich and satisfying. You can substite egg beaters for eggs to lessen cholesterol Low calorie and low fat. This dish is very rich and satisfying. You can substite egg beaters for eggs to lessen cholesterolNumber of Servings: 9
Ingredients
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2 summer squash
2 zucchini
1 cup fat free ricotta cheese
1 cup 2% kraft shredded colby jack cheese
2 eggs
3 garlic cloves
1/2 large yellow onion
2 cups mushrooms
2 tbsp light Daisy sour cream
cooking spray
Add: salt, pepper, & cumin for taste
Directions
Coat pan with cooking spray - add diced mushrooms, garlic cloves, and onion. Saute until tender
Cut both zucchini and squash into thin slices. Add to a pot w/ one tsp water and cook for approximately 5 minutes. Then remove from the stove and add onion/ mushroom mixture to the pot.
Mix two eggs with 2 tbsp sour cream
Coat baking dish w/ cooking spray. Evenly distribute squash mixture to bottom of pan. Add half of ricotta cheese, half of egg mixture, and half of shredded cheese. Layer the other half of the squash mixture on top and use the rest of the ricotta and egg mixture.
Cover with foil and bake at 375 for 35 minutes. After 35 minutes, remove foil and add the rest of the shredded cheese. Cook for an additional 10 minutes. Lastly, turn oven to broil and let broil for 2-3 min so cheese topping become crusty.
Let cool for 10-15 minutes and enjoy. Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user LOVELYLISA83.
Cut both zucchini and squash into thin slices. Add to a pot w/ one tsp water and cook for approximately 5 minutes. Then remove from the stove and add onion/ mushroom mixture to the pot.
Mix two eggs with 2 tbsp sour cream
Coat baking dish w/ cooking spray. Evenly distribute squash mixture to bottom of pan. Add half of ricotta cheese, half of egg mixture, and half of shredded cheese. Layer the other half of the squash mixture on top and use the rest of the ricotta and egg mixture.
Cover with foil and bake at 375 for 35 minutes. After 35 minutes, remove foil and add the rest of the shredded cheese. Cook for an additional 10 minutes. Lastly, turn oven to broil and let broil for 2-3 min so cheese topping become crusty.
Let cool for 10-15 minutes and enjoy. Makes 9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user LOVELYLISA83.
Member Ratings For This Recipe
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ASKCHER
I made this last night, Rich and Yummy, I added garden fresh green beans, red pepper, dash of dry mustard and lastly a thick slice of french bread to soak up the liquid from the squash.
Update: Even better as leftover, so filling that it served as my lunch and dinner yesterday - Excellent ! Thanks - 7/20/08
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JIMA64
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BASTET2
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HHUTCHINSON1
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JIMDAB