This casserole provides important nutrients and fiber from the squash, as well as protein from the milk, cheese, and eggs.
Per Serving | Calories: 184 | Fat: 13 g | Protein: 7 g | Sodium: 423 mg | Fiber: 1 g | Carbohydrates: 10 g | Sugar: 3 g
INGREDIENTS | SERVES 10
4 cups sliced summer squash
1/2 cup chopped onion
1/2 cup water
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 large eggs
3/4 cup skim milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup unsalted butter, melted
1. Preheat oven to 400°F.
2. Place squash, onion, and water in a large skillet over medium-high heat and cover. Cook 5 minutes or until squash is tender, then drain and set aside.
3. In a medium bowl, combine cracker and cheese until well blended.
4. Stir half the cracker mixture into cooked squash and onions, mixing well.
5. In a separate medium bowl, whisk eggs and milk until well blended. Add to cracker and squash mixture, along with salt, pepper, and melted butter, mixing well.
6. Spread into a greased 9" × 13" glass baking dish, and top with remaining half of cracker and cheese mix.
7. Bake 25 minutes or until lightly browned, then serve.