Summer Squash Casserole

Aug 4 2010

Put the season's harvest to use, and try this quick and simple summer squash casserole.  Recipe courtesy of Meals Matter.

Serves 6

Dietitian's Tip: 

Try using different varieties of cheese to change the flavor profile of this dish.


1 pound summer squash (any variety or mixed varieties)
¼ cup egg substitute
½ cup chopped yellow onion
½ cup fat free mayonnaise
½ cup shredded cheddar cheese
½ cup plain bread crumbs
¼ teaspoon ground black pepper
1/8 teaspoon salt


Preheat oven to 350F

Thinly slice squash and steam until soft

Mix together egg, onion, mayonnaise, cheese, salt and pepper. Add the squash and mix together.

Pour into a small casserole dish, top with breadcrumbs, and bake at 350F for 30 to 40 minutes.


Nutrition Information: 

Per serving: 80 calories 4 g fat, 2 g saturated fat, 9 g carbohydrates, 4 g protein, 2 g fiber, 305 mg sodium, 236 mg potassium, 15 mg magnesium, 23 mg calcium