Summer Squash, Pepper, and Potato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 TBSP butter1/2 TBSP olive oil1 cup onions, coarsely chopped1 red bell pepper, cut into 1/2 inch pieces2 medium potatoes, peeled & cut into 1/2 inch pieces2 large cloves garlic, minced1 medium yellow squash, cut into 3/4 inch cubes1 medium zucchini, cut into 3/4 inch cubes1/2 cup cornmeal1/4 cup all-purpose flour1/4 cup grated Parmesan cheese4 tsp fresh thymen leaves1 tsp salt1 tsp ground black pepper1 cup 1% milk3/4 cup egg substitute6 TBSP shredded Parmesan cheese
Heat in large skilled over medium-high heat, butter & oil, then add veggies, cook until partially softened, then add garlic.
In a large bowl, toss together cornmeal, flour, grated Parmesan, thyme, salt & pepper. Then add egg substitute & milk.
Mix veggies & cornmeal mixture together and spread into 9X13 baking dish.
Bake until firm, 25-30 minutes. Sprinkle with shredded Parmesan cheese and bake until golden around the edges.
Number of Servings: 6
Recipe submitted by SparkPeople user POOFLENA.
In a large bowl, toss together cornmeal, flour, grated Parmesan, thyme, salt & pepper. Then add egg substitute & milk.
Mix veggies & cornmeal mixture together and spread into 9X13 baking dish.
Bake until firm, 25-30 minutes. Sprinkle with shredded Parmesan cheese and bake until golden around the edges.
Number of Servings: 6
Recipe submitted by SparkPeople user POOFLENA.
Nutritional Info Amount Per Serving
- Calories: 268.6
- Total Fat: 5.8 g
- Cholesterol: 11.5 mg
- Sodium: 646.3 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 5.2 g
- Protein: 13.0 g
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