summer squash and red pepper gratin casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 143.1
- Total Fat: 6.2 g
- Cholesterol: 10.4 mg
- Sodium: 263.8 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 2.7 g
- Protein: 7.5 g
View full nutritional breakdown of summer squash and red pepper gratin casserole calories by ingredient
Introduction
adapted from a NYTimes recipe. I altered amount of cheese, replaced whole egg, reduced the amount of olive oil and type of rice used. Might be better as side dish rather than main course adapted from a NYTimes recipe. I altered amount of cheese, replaced whole egg, reduced the amount of olive oil and type of rice used. Might be better as side dish rather than main courseNumber of Servings: 6
Ingredients
-
1 tbs olive oil
1 cup onion
2 cloves garlic, minced
3 medium summer squash
1 small red pepper
1/3 cup egg white
1/2 tsp salt
pepper to taste
1/2 cup skim milk
1 cup cooked brown rice
1 tsp fresh thyme, chopped
1/2 cup gruyere cheese
Directions
Sautee onions and garlic in olive oil, add squash and pepper and cook until soft.
Pre-heat oven to 375 F
In a bowl, mix egg white, milk, salt and pepper. Add sauteed squash and other ingredients. Turn into a greased casserole and bake for 35-40 min.
Let sit 10 min before serving.
Can be eaten hot, warm, or cold. Serves 6 as side dishes.
Number of Servings: 6
Recipe submitted by SparkPeople user CASHLESSNCR.
Pre-heat oven to 375 F
In a bowl, mix egg white, milk, salt and pepper. Add sauteed squash and other ingredients. Turn into a greased casserole and bake for 35-40 min.
Let sit 10 min before serving.
Can be eaten hot, warm, or cold. Serves 6 as side dishes.
Number of Servings: 6
Recipe submitted by SparkPeople user CASHLESSNCR.