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