Summer Squash Casserole (Yellow or Zucchini)

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 115.0

Total Fat: 6.1 g
Cholesterol: 65.6 mg
Sodium: 110.4 mg
Total Carbs: 7.3 g
Dietary Fiber: 2.2 g
Protein: 6.9 g

View full nutritional breakdown of Summer Squash Casserole (Yellow or Zucchini) calories by ingredient

Introduction

I had a ton of zucchini and wasn't sure what to do with it. I tried the recipe and loved it. The first time I only used one egg and a quarter cup of cheese. It was enough for me but to serve to guests, I add more egg and cheese. I had a ton of zucchini and wasn't sure what to do with it. I tried the recipe and loved it. The first time I only used one egg and a quarter cup of cheese. It was enough for me but to serve to guests, I add more egg and cheese.

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 8

Ingredients

* 8 yellow summer squash, cut into 1/2-inch slices

* 1/2 cup white wine

* 2 eggs

* 1 cup shredded Cheddar cheese

* Salt and pepper to taste

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking dish.
2. In a saucepan, boil sliced squash in enough water to cover for 10 minutes. Remove squash to paper towels. Dab off excess moisture.
3. In a medium bowl, beat eggs together with wine. Add squash and cheese. Season with salt and pepper to taste. Then pour mixture into a baking dish.
4. Bake in a preheated oven for 1 hour.

Source: allrecipes.com

Number of Servings: 8

Recipe submitted by SparkPeople user LILASIAGO.