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Summer Squash Casserole

Microwaverina's picture
Ingredients
  Zucchini 3 Medium, thinly sliced
  Yellow summer squash 3 Medium, thinly sliced
  Water 1⁄4 Cup (4 tbs)
  Minced garlic 1 Teaspoon
  Dried marjoram 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Margarine/Butter 1 Tablespoon
  Finely chopped sweet red peppers 1⁄2 Cup (8 tbs)
  Scallions 5 , thinly sliced
  Seasoned dry breadcrumbs 2⁄3 Cup (10.67 tbs)
  Eggs/1/2 cup fat-free egg substitute 2
  Shredded reduced fat cheddar cheese 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
Directions

In a deep 3-quart casserole, combine the zucchini, squash, water, garlic, marjoram, oregano, and black pepper.
Cover with a lid and microwave on high for 5 minutes.
Stir the mixture and rotate the dish a half turn.
Cover with a lid and microwave on high for 7 to 9 minutes, or until the squash is almost tender.
Let stand for 5 minutes.
Transfer to a colander and gently press on the mixture with the back of a large spoon to extract excess liquid.
Place the drained squash in a food processor.
Process with on/off turns until the mixture is chunky.
Place the margarine or butter in the casserole dish.
Microwave on high for 30 to 45 seconds, or until melted.
Stir in the red peppers and scallions.
Cover with wax paper and microwave on high for 3 to 4 minutes, or until crisp-tender.
Set aside 2 tablespoons of the breadcrumbs for a topping.
Stir the eggs, Cheddar, parsley, and remaining breadcrumbs into the scallion mixture.
Add the squash puree and mix well.
Smooth the top and sprinkle with the reserved breadcrumbs.
Cover with a lid and microwave on high for 5 minutes.
Rotate the dish a half turn.
Cover with wax paper and microwave on medium (50% power) for 4 to 5 minutes, or until the mixture is set around the edges.
Replace the wax paper with a lid.
Let stand for 5 minutes, or until the center is set.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Microwaving
Interest: 
Summer
Ingredient: 
Squash

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