Summer Squash and Zucchini Casserole
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Summer Squash and Zucchini Casserole calories by ingredient
Number of Servings: 12
Ingredients
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8 cups Zucchini Squash, sliced
1 cup summer squash, sliced
1 med onion, diced
4 eggs
1/2 Almond Breeze Milk Original, Unsweetened
12 oz. Fat Free Shredded Cheddar Cheese
1 - 2 tsp Pepper (to taste)
1 tsp salt
2 tsp baking powder
3 Tbsp WW flour
1/2 cup dried parsley
1/2 cup Panko Japanese Bread crumbs
4 Tbsp Brummel and Brown Original
No-Stick Spray
Directions
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.