How to make it

  • Preheat oven at 350.
  • Coat a small non-stick skillet with cooking spray; place over medium-high heat until hot. Add onion; saute 2 minutes. Add zucchini and yellow squash; saute 3 minutes. Remove from heat; Stir in 1 Tbs. parsley and the next 3 ingredients. Combine egg substitute and milk, stirring with a wire whisk until smooth. Add milk mixture and 3 Tbs. cheese to squash mixture; stir. Spoon into a 5-inch x 7-inch baking dish coated with non-stick cooking spray. Sprinkle with 1 Tbs. cheese. Bake un-covered, at 350 for 40 minutes or until set. Sprinkle with remaining chopped parsley, if desired. Yield: 2 servings.
  • Diabetic Low Carbohydrate Exchanges: 1 Vegetable, 1 lean meat
  • Serving size: ½ of the casserole.
  • Nutritional Values: Calories per serving: 95, Fat: 4g, Carbohydrate: 8g, Cholesterol: 10mg, Sodium: 297mg, Fiber: 2g, Protein: 9

Reviews & Comments 5

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  • roseisarose 8 years ago
    I have been looking to do something different with my butternut squash...I'm going to try this right now...Thanks
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  • slogan 8 years ago
    love the squash.......thanks
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    " It was excellent "
    momo_55grandma ate it and said...
    Allthe delicous flavor Squash a plus high5 thanks
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    " It was excellent "
    valinkenmore ate it and said...
    Thanks my friend - this looks yummy!
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    " It was excellent "
    snowcat17 ate it and said...
    Yes!!! I always see these 'things' on somebody's porch around the Holidays, snd think maybe they should go to GR and get some good squash recipes like this one!!! HIGH FIVE FORKS!!!!
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