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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
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Supreme Squash Casserole

Submitted by: LADYG83
Supreme Squash Casserole

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 cholesterol
Number of Servings: 9

Ingredients

    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

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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.






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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    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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  • Good
    2 of 2 people found this review helpful
    Tasted great, but was way too watery. Next time I will not cover with the foil. - 10/20/11

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  • Very Good
    2 of 2 people found this review helpful
    Used cheddar throughout
    - 10/11/08

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  • Very Good
    1 of 1 people found this review helpful
    Very good -- I used low fat cottage cheese instead of ricotta. My wife loved it and she rarely says that about my cooking! - 2/5/13

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  • Incredible!
    1 of 1 people found this review helpful
    My husband would like me to make this at least once a week. It was really good and I ate leftovers as a meal. It is very satisfyining! - 6/19/09

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  • Very Good
    1 of 1 people found this review helpful
    I loved this, I added some chicken for protien and it was de-lish! - 10/3/08

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  • Incredible!
    1 of 1 people found this review helpful
    This is great!! It kind of like a lasagna without all the bad stuff!!! It is terrific!!!! - 9/14/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was SOOO good and such a nice change from frozen steamed veggies. It feels much more decadent than it is. I was out of mushrooms and it was still very good! - 8/11/08

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  • Top with parm cheese when you eat it.
    It is much better the day after, make it & take it to a potluck or eat it reheated. - 9/17/14

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  • the flavors didn't quite work for us. I think it needed more spices. - 11/24/13

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  • So disappointing. I really wanted to like it, but it was watery, the ricotta and egg mixture didn't disperse evenly and it looked awful. - 11/13/13

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  • 0 of 1 people found this review helpful
    Can't wait to try this. - 11/5/13

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  • One of my favorite recipes on this site! I made it with cottage cheese, since that's what I had, and I freezed it in portions for lunch. I'll definitely keep doing this! - 5/15/13

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  • I really enjoyed this. It was rich, but not too rich, and very flavorful. It was a bit watery, but not so much that it ruined the dish. I happened to be making soup at the time and added the juice to the soup. - 11/11/12

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  • My DH has made this for years - you should drain your squash after boiling. Very delish!!!!!! - 10/11/12

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  • I can't believe this is under a 100 calories per serving! So good and filling. - 10/10/12

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  • I tried this and took it to a church lunch. It is very good. I took very little back home. - 10/4/12

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  • I have never really paid much attention to squash, except for zucchini, but this has really changed my mind. I'll be making this again and again! - 9/28/12

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  • 0 of 3 people found this review helpful
    I ONLY HAVE ZUCCHINI SO I WILL USE IT. I DON'T HAVE ANY RICOTTA SO I WILL USE A TOMATO BECAUSE TOMATO AND ZUCCHINI ARE DELICIOUS TOGETHER. MAY TRY TODAY. THANKS FOR SHARING. - 9/25/12

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  • 0 of 1 people found this review helpful
    This was GOOD. I substituted 1/2 c of Gorgonzola cheese for the Ricotta chesse. YUM. Great Flavor! - 4/19/12

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  • Delicious, and a great way to serve vegetables! - 4/6/12

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  • I made this for a family Christmas dinner and was disappointed with the outcome. We made sure to drain when sauteeing so the dish wouldn't be watery, and it wasn't, but it wasn't good either. It was exceptionally bland and tasted very much like diet food. I had even added red peppers and cayenne. - 12/25/11

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  • Add a thick slice of french bread to soak up the liquid from the squash. - 12/23/11

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  • 0 of 1 people found this review helpful
    I am adding this to my cookbook and a go to recipe for this year's squash harvest. Thanks, I hope its a hit with my guys. - 6/11/11

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  • 0 of 1 people found this review helpful
    Tasty, Tasty - was also good as leftovers. Ended up also sauting sliced up red pepper. Also, instead of using eggs I used just eggs whites with a family member having issues with eggs. Still very good. - 1/29/11

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