Squash Zucchini Casserole
cooking spray
1/3 cup chopped onion
1 cup grated zucchini
1 cup grated yellow squash
2 tablespoons chopped fresh parsley
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
1û4 cup fat-free egg substitute
1 tablespoon 1% low-fat milk
1/4 cup shredded reduced-fat sharp cheddar cheese
Coat a small skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté 2 minutes. Add zucchini and yellow squash; sauté 3 minutes. Remove from heat; stir in 1 tablespoon parsley and next 3 ingredients. Combine egg substitute and milk, stirring with a wire whisk until smooth. Add milk mixture and 3 tablespoons cheese to squash mixture; stir. Spoon into a 5 x 7 inch baking dish coated with cooking spray. Sprinkle with 1 tablespoon cheese. Bake, uncovered at 350 degrees for 40 minutes or until set. Sprinkle with remaining chopped parsley.
Yield: 2 servings
Nutrition per serving: calories 95, percent calories from fat 32% (3.4 g.), sodium 297 mg., cholesterol 10 mg.