Whenever I pass by the zucchini and squash at the store or the farmers market, I end up buying some. I don't always have a plan for it but I know it will get used.
So I had some squash in the frig with no plans. Then my friend gave me a zucchini. I first thought to make these zucchini cookies that I've been meaning to make for ages! Then I saw this recipe for squash casserole and thought that combining them would be perfect.
I loved having the color of the green zucchini along with the yellow squash. I left the peels on and left them pretty chunky as I was mashing.
We ate this with spicy chipotle meatballs and it was a super meal!
Adapted from Delightful Country Cooking
2 - 2 1/2 lbs. yellow squash and zucchini
1/2 cup egg substitute (or 2 eggs)
1/2 cup bread crumbs
3 tbsp. onion, minced
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
15 Ritz crackers (or 2 tbsp. butter/2 tbsp. bread crumbs)
Cut zucchini and squash into chunks. Steam the squash and zucchini in microwave with water until it's soft and able to be mashed. Drain well and mash, some chunks are okay. Stir in egg, bread crumbs, onion and spices. Pour into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 20 minutes. Crush Ritz crackers and sprinkle on top of casserole. Bake for another 20 - 30 minutes until golden and done.
Total calories = 665 calories
4 servings = 166 per serving
One Year Ago...
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.