Summer is here, and I went to Pepper Place Farmer’s Market yesterday. I bought some wonderful produce including some beautiful yellow squash. Last night I created a Light Yellow Squash Casserole recipe which is a winner. All of my 3 kids ate it (honestly), and even asked for more (no joke). It’s super easy to prepare. The most difficult part is slicing the squash and onion (I also grated my own cheese). This recipe makes a wonderful side dish for summertime, and I love the mixture of crushed reduced-fat crackers (low-fat Ritz) and panko breadcrumbs on top.
Light Yellow Squash Casserole
4 to 6 servings
4 cups diced yellow squash
1/2 cup chopped onion (I used Vidalia)
1 egg, beaten
1 egg white
1/2 cup milk
1 cup shredded Cheddar cheese
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
10 reduced-fat buttery round crackers, crushed
1/4 cup panko breadcrumbs
2 to 3 tablespoons melted butter
1. Preheat oven to 350F.
2. Saute squash and onion in cooking spray in a lightly greased large skillet 5 minutes or until tender. Place in large mixing bowl; set aside.
3. Combine eggs, milk, cheese, salt and pepper in a small bowl. Pour into squash mixture, mixing well. Spoon squash mixture in a lightly greased 8-inch glass baking dish. Top with crushed crackers and panko and drizzle with butter. Cover and bake for 30 to 35 minutes or until lightly browned.