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summer squash bake

(1 rating)
Cmom02 avatar
Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

I believe this recipe came from Light and Luscious Cookbook, 1994. Here is another way, to use up our yellow squash.

(1 rating)
yield 10 serving(s)
prep time 40 Min
cook time 25 Min
method Bake

Ingredients For summer squash bake

  • cooking spray
  • 2 lb
    yellow squash, cut into 1/4 in. slices
  • 1/2 c
    chopped onion
  • 1/2 c
    shredded carrot
  • 1/2 c
    (2 oz) shredded reduced-fat cheddar cheese
  • 1/2 c
    frozen egg substitute with cheese, thawed
  • 1
    (4 oz) jar diced pimiento, drained
  • 1 tsp
    low-sodium worcestershire sauce
  • 1/4 tsp
    salt
  • 1/4 tsp
    or less pepper
  • 3 Tbsp
    fine, dry breadcrumbs
  • 1 Tbsp
    chopped fresh parsley
  • 2 tsp
    chopped fresh oregano
  • 1/4 tsp
    paprika

How To Make summer squash bake

  • 1
    Preheat oven to 350°F. Coat a 2 qt. casserole dish with cooking spray.
  • 2
    Put squash, onion, and carrot in a steamer to cook for 12-15 minutes, or until tender.
  • 3
    Combine the steamed veggies with cheese and next 5 ingredients, in a medium bowl; stir well.
  • 4
    Spoon veggie/cheese mixture, into the prepared casserole dish.
  • 5
    Combine breadcrumbs and remaining items, in a small bowl; stir well. Sprinkle over squash mixture.
  • 6
    Bake, uncovered, for 25-30 minutes, or until thoroughly heated. Makes 10 servings. Nutrition: One serving 62 cal, 2.1 g fat (0.8 g sat), 4 mg chol, 164 mg sod, 7.1 carb, 4.6 g protein
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