Summer Squash and Zucchini Casserole
- Number of Servings: 12
Ingredients
8 cups Zucchini Squash, sliced1 cup summer squash, sliced1 med onion, diced4 eggs1/2 Almond Breeze Milk Original, Unsweetened 12 oz. Fat Free Shredded Cheddar Cheese1 - 2 tsp Pepper (to taste)1 tsp salt2 tsp baking powder3 Tbsp WW flour1/2 cup dried parsley1/2 cup Panko Japanese Bread crumbs4 Tbsp Brummel and Brown OriginalNo-Stick Spray
Cook zucchini, peppers and onion in salted water until barely tender. Cool and drain. Mix eggs, milk, cheese, salt, pepper, baking powder, flour and parsley. Fold in cooked (cooled) zucchini.
Spray a 13"x9" glass baking dish with Butter Flavored No-Stick Spray. Sprinkle bottom and sides with bread crumbs. Pour in the squash mix and sprinkle with more bread crumbs as a topping. Dot with butter.
Bake at 325 degrees for 30 minutes. Serves 12 (1 cup servings, approx)
Number of Servings: 12
Recipe submitted by SparkPeople user REALRUNNER.
Spray a 13"x9" glass baking dish with Butter Flavored No-Stick Spray. Sprinkle bottom and sides with bread crumbs. Pour in the squash mix and sprinkle with more bread crumbs as a topping. Dot with butter.
Bake at 325 degrees for 30 minutes. Serves 12 (1 cup servings, approx)
Number of Servings: 12
Recipe submitted by SparkPeople user REALRUNNER.
Nutritional Info Amount Per Serving
- Calories: 131.2
- Total Fat: 3.7 g
- Cholesterol: 70.9 mg
- Sodium: 352.3 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 2.5 g
- Protein: 11.4 g
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