Squash Zucchini CasseroleThree Sisters Cookbookcooking 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 1/4 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. Information, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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