Summer Squash, Pepper, and Potato Casserole

Summer Squash, Pepper, and Potato Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Summer Squash, Pepper, and Potato Casserole calories by ingredient


Introduction

Modified from the Joy of Cooking Cookbook Modified from the Joy of Cooking Cookbook
Number of Servings: 6

Ingredients

    1/2 TBSP butter
    1/2 TBSP olive oil
    1 cup onions, coarsely chopped
    1 red bell pepper, cut into 1/2 inch pieces
    2 medium potatoes, peeled & cut into 1/2 inch pieces
    2 large cloves garlic, minced
    1 medium yellow squash, cut into 3/4 inch cubes
    1 medium zucchini, cut into 3/4 inch cubes
    1/2 cup cornmeal
    1/4 cup all-purpose flour
    1/4 cup grated Parmesan cheese
    4 tsp fresh thymen leaves
    1 tsp salt
    1 tsp ground black pepper
    1 cup 1% milk
    3/4 cup egg substitute
    6 TBSP shredded Parmesan cheese

Directions

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.