This started out to be something else. It was supposed to have rice in it. Then I discovered I didn't have rice. So I threw in a butternut squash. Obvious choice, don't you think?
It turned out perfect! A great side dish packed with veggies and cheese! It didn't need the rice at all.
Zucchini & Squash Casserole Recipe
1 lb. butternut squash, peeled and cut
1 1/2 pounds zucchini, cubed
1 cup onions, diced
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
Cheddar cheese, sharp (4 oz) divided
1.Cook squash in a large nonstick pan with about 1/4 cup of water for about 10 minutes or until almost done, but still firm.
2. Add onions and cook for another 3 - 4 minutes.
3. Add zucchini, garlic, spices and tomatoes and mix to combine. Transfer to a casserole dish sprayed with cooking spray. Top with cheese.
4.Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Total calories = 925 calories
6 servings = 154 calories
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.