Summer Squash Casserole

Ingredients:

  • 2 medium summer squash such as yellow crookneck, zucchini, Mexican grey
  • 1 medium onion
  • 2 teaspoons oil of your choice such as olive oil, vegetable, or canola
  • 1 garlic clove, chopped small
  • Salt and pepper, to taste
  • 1 cup low-fat milk
  • 1 egg
  • ½ cup melting cheese, such as mozzarella or cheddar, shredded or cut small
  • 1 cup saltine crackers, crumbled
  • Juice from ½ lemon or about 1 tbsp of lemon juice

Directions:

  1. Wash your hands with soap and warm water. Wash fresh vegetables before preparing. 
  2. Preheat oven to 350 F. 
  3. Cut squash in half and then slice squash into ½ inch semi-circle pieces. Set aside.
  4. Chop onion small. Set aside.
  5. In a large sauté pan, heat 1 teaspoon of oil over medium heat. Add onion and cook until browned. Remove from pan and put in a medium bowl. 
  6. Add 1 teaspoon of oil to the same pan. Add squash and spread it out in an even layer, making sure not to overcrowd the pan. Depending on the size of the pan, this may need to cook half the squash, remove it, and cook the other half. Cook without stirring until the squash has browned, then turn over and continue cooking until the other side is browned. Add cooked squash to the bowl with the onions. Add the garlic, and salt, and pepper to taste. 
  7. Combine milk and egg in a separate small bowl and mix until well combined. Add to squash mixture. 
  8. Add cheese and mix well. 
  9. Transfer mixture to casserole dish, sprinkle with cracker crumbs and bake for 45 minutes. Casserole dish can be lined with foil or parchment paper for easier cleanup. 
  10. Add lemon juice, to taste, and serve immediately.

Nutrition Facts (Per Serving):

calories, 226; carbohydrate, 33 g; protein, 10 g; total fat, 8 g; saturated fat, 2 g; trans fat, 0 g; cholesterol 32 mg; fiber, 5 g; total sugars, 15 g; sodium, 329 mg; calcium, 223 mg; folte, 82 mcg; iron, 2 mg; percent calories from fat, 29%.

Makes 6 servings.Recipe provided by Shiloh Missionary Baptist Church. From the kitchen of Peggy Brown.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Summer Squash Casserole

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Summer Squash Casserole
Dinner
4.00 Rating

Ingredients

  • 2 medium summer squash such as yellow crookneck, zucchini, Mexican grey
  • 1 medium onion
  • 2 teaspoons oil of your choice such as olive oil, vegetable, or canola
  • 1 garlic clove, chopped small
  • Salt and pepper, to taste
  • 1 cup low-fat milk
  • 1 egg
  • ½ cup melting cheese, such as mozzarella or cheddar, shredded or cut small
  • 1 cup saltine crackers, crumbled
  • Juice from ½ lemon or about 1 tbsp of lemon juice

Directions

  1. Wash your hands with soap and warm water. Wash fresh vegetables before preparing. 
  2. Preheat oven to 350 F. 
  3. Cut squash in half and then slice squash into ½ inch semi-circle pieces. Set aside.
  4. Chop onion small. Set aside.
  5. In a large sauté pan, heat 1 teaspoon of oil over medium heat. Add onion and cook until browned. Remove from pan and put in a medium bowl. 
  6. Add 1 teaspoon of oil to the same pan. Add squash and spread it out in an even layer, making sure not to overcrowd the pan. Depending on the size of the pan, this may need to cook half the squash, remove it, and cook the other half. Cook without stirring until the squash has browned, then turn over and continue cooking until the other side is browned. Add cooked squash to the bowl with the onions. Add the garlic, and salt, and pepper to taste. 
  7. Combine milk and egg in a separate small bowl and mix until well combined. Add to squash mixture. 
  8. Add cheese and mix well. 
  9. Transfer mixture to casserole dish, sprinkle with cracker crumbs and bake for 45 minutes. Casserole dish can be lined with foil or parchment paper for easier cleanup. 
  10. Add lemon juice, to taste, and serve immediately.

Nutrition Facts (Per Serving)

calories, 226; carbohydrate, 33 g; protein, 10 g; total fat, 8 g; saturated fat, 2 g; trans fat, 0 g; cholesterol 32 mg; fiber, 5 g; total sugars, 15 g; sodium, 329 mg; calcium, 223 mg; folte, 82 mcg; iron, 2 mg; percent calories from fat, 29%.

Makes 6 servings.Recipe provided by Shiloh Missionary Baptist Church. From the kitchen of Peggy Brown.

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