Summer Squash Casserole
- Number of Servings: 4
Ingredients
Mozzarella Cheese, part skim milk, 1 oz (remove) Mozzarella Cheese, part skim milk, 1.50 oz (remove) Cumin seed, 1 tsp (remove) Basil, 6 leaves (remove) Salt, 1 tsp (remove) Kellogg's Cracklin' Oat Bran Cereal, 0.25 cup (1 serving) (remove) Summer Squash, 3 medium (remove) V8 Vegetable Juice, Low Sodium, 3.30 oz (remove) Garlic Scape (1 stalk), 2 serving (remove)preheat oven to 350.Slice the Summer Squash into 1/4 inch rounds. I use a mandoline to be sure I'm getting it even.Mince the Garlic Scapes. Do not use woody bits, but I do like to include the flower. If you have no garlic scapes, try a single segment of garlic.Mince fresh basil. I like to slice one leaf into teeny ribbons to scatter over the top.Grate the mozzarella. Set aside 1 and a half ounces for the topping - use 1 ounce in the base.Crush the cumin.mix the above with the oat bran grease a small casserole dish or 4 individual ramekins and scoop the mixture into them. Drizzle the v8 over the top, and then top with the remaining grated Mozzarella Cheese. If desired, scatter the chiffonade of basil over the top .Bake until the mozzarella starts to turn golden. Let cool slightly, and serve. Makes 4 servings.
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 95.0
- Total Fat: 3.7 g
- Cholesterol: 10.3 mg
- Sodium: 694.7 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 3.2 g
- Protein: 6.7 g
Member Reviews