Reduced Calorie Summer Squash And Zucchini Casserole Recipes

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REDUCED CALORIE SUMMER SQUASH AND ZUCCHINI CASSEROLE



Reduced Calorie Summer Squash and Zucchini Casserole image

I usually make the full fat version but we as a family are trying to watch what we eat. So I took my usual version and made some changes. It turned out pretty well.

Provided by Lucky Chef

Categories     Vegetable

Time 1h5m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 7

1 1/2 lbs squash or 1 1/2 lbs zucchini
1 medium onion, chopped
3/4 cup reduced-fat sharp cheddar cheese, shreds
1 egg
1/2 cup 2% low-fat milk
15 low-fat Ritz crackers
salt and pepper

Steps:

  • Split squash and zucchini length wise then cut in to 1/2 inch pieces.
  • Chop onion medium dice.
  • Put all three items in pan cover with water and cook till fork tender.
  • Drain all vegetables put casserole dish.
  • Crush crackers into crumbs and add to vegetables.
  • Mix all other ingredients into the casserole dish with the vegetables.
  • Add salt and pepper to taste.
  • Sprinkle 2 extra crackers crumbled on top.
  • Cover and bake at 325 for 35 minutes.
  • Uncover and bake for 10 minutes more.
  • Remove from oven and let sit for 15 minutes then serve.

Nutrition Facts : Calories 72.8, Fat 2.4, SaturatedFat 1.2, Cholesterol 39.8, Sodium 109.3, Carbohydrate 7, Fiber 1.5, Sugar 4.5, Protein 6.7

LOW CARB YELLOW SQUASH CASSEROLE



Low Carb Yellow Squash Casserole image

This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband's diet and tastes great!

Provided by Tigray

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 teaspoon butter
1 small onion, chopped
2 cloves garlic, minced
4 cups peeled and cubed yellow squash
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely chopped raw almonds
1 cup shredded Colby-Monterey Jack cheese, divided
½ cup heavy whipping cream
2 eggs
⅓ cup coarsely chopped roasted, salted almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl.
  • Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.
  • Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 228.4 calories, Carbohydrate 6.7 g, Cholesterol 84.6 mg, Fat 19.6 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 8.6 g, Sodium 418.8 mg, Sugar 1 g

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