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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 187.0
  • Total Fat: 13.8 g
  • Cholesterol: 70.0 mg
  • Sodium: 741.5 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 5.2 g

View full nutritional breakdown of Zucchini and Squash Casserole calories by ingredient
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Zucchini and Squash Casserole

Submitted by: MIMI_B

Introduction

Wondering what on earth you are going to do with all the summer squash taking over your veggie garden? This recipe is the answer because it uses a lot of zucchini and summer squash. This was my mother's recipe, but I've modified it to make it a little healthier. Wondering what on earth you are going to do with all the summer squash taking over your veggie garden? This recipe is the answer because it uses a lot of zucchini and summer squash. This was my mother's recipe, but I've modified it to make it a little healthier.
Number of Servings: 12

Ingredients

    2 Tbsp. extra virgin olive oil
    3 cups zucchini, chopped (or 2-3 good-sized zuccs)
    3 cups summer squash, chopped (or 2-3 good-sized squash)
    2 medium onion, chopped
    1 cup shredded Sharp Cheddar cheese
    1 cup Light Mayonnaise (Kraft light or FF)
    3 eggs, beaten
    12 saltine crackers, crushed
    1 (1 ounce) package dry Ranch dressing mix (Hidden Valley)
    1 tsp salt

Directions

1. Preheat oven to 350 degrees F
2. Heat olive oil in a large saucepan over medium-high heat . Cook zucchini, squash, and onions until tender. Remove from heat and stir in Cheddar cheese, mayonnaise, eggs, and crackers. Season with Ranch mix and salt.
3. Spread the squash mixture into a medium baking or casserole dish.
4. Bake 25-30 minutes or until firm.

12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user MIMI_B.






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