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Squash Casserole




Source of Recipe


Healthy Meals in Minutes, 1996


Recipe Introduction


Click on the link below to see a color photo of this recipe.

Note: Any leftover cooked or frozen, thawed vegetables can be used in the casserole.



Recipe Link: http://communities.msn.com/recipesfornoncooks/casseroles.msnw

List of Ingredients




1 teaspoon olive oil

2 cloves garlic, chopped

1 medium yellow onion, sliced (about 1 cup)

2 small zucchini, sliced (about 2 cups)

2 small yellow squash, sliced (about 2 cups)

1 cup cherry tomatoes, halved

1 tablespoon shredded fresh basil or 1 teaspoon dried basil

1 cup skim milk

1/2 cup grated Parmesan cheese

1 large egg, lightly beaten


Recipe



1. Preheat oven to 375 degrees F. In a large skillet, heat oil over medium heat. Add garlic and onion. Cook, stirring constantly, until tender, about 5 minutes. Add zucchini and yellow squash. Cook, stirring constantly, until tender (about 3 minutes). Stir in tomatoes and basil. Cook for 2 minutes longer. Remove from heat. Spoon squash mixture into a medium shallow casserole.

2. In a small bowl, combine milk, Parmesan and egg. Mix well. Pour milk mixture over squash mixture. (Work the milk mixture evenly into squash mixture to keep it moist during baking.)

3. Bake casserole until top is golden and set, about 25 minutes.

Serves 6
Calories 90
Fat 4 g
Cholesterol 41 mg
Sodium 139 mg