1 pound zucchini, sliced
1 pound yellow squash, sliced
1 medium onion, chopped
2 eggs, beaten
1/2 teaspoon garlic salt
1/8 teaspoon cayenne pepper
1/2 pound shredded Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/8 teaspoon paprika


1. Preheat oven to 350 degrees F. Cook zucchini, yellow squash and onion in boiling, salted water until tender. Drain, place in a large bowl and cool slightly.
2 To bowl, add eggs, garlic salt and cayenne pepper; mix well. Stir in sour cream and half of the grated Cheddar. Place in a greased 1 1/2-quart casserole and top with remaining Cheddar, the bread crumbs, and Parmesan. Dot with butter and sprinkle with paprika. Bake until bubbly and golden, about 20 to 25 minutes.

This casserole could be a vegetarian main dish or a side dish to roast chicken or pork.

Squash Casserole
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