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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Italian Squash Casserole Recipe

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This recipe for Italian Squash Casserole is from South Carolina Office of Rural Health 20th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1¾ lbs. zucchini or other summer squash
¼ cup minced onion
4 cloves garlic, pressed or minced
1 Tablespoon olive oil or you can use PAM spray
2/3 cup chopped fresh basil
1/3 cup sour cream low fat or fat-free Greek yogurt
1 egg & 2 egg whites or egg white substitute
1½ cup shredded Italian cheeses (Parmesan or Asiago)
Salt and pepper to taste
1 teaspoon worth sugar substitute
Directions:
Directions:
Preparation: Heat the oven to 375° F. Cut the squash into 1 to 2-inch lengths and run through a food processor, using the large blade. Alternatively, you can grate the squash. Heat oil in a large skillet. Sauté the onion in the oil for 1 to 2 minutes, then add the squash. Season with salt and pepper to taste,cook for an additional 5 to 6 minutes. Push the squash toward the outside of the pan, add a trace of oil in the center, and sauté the garlic for 30 seconds or so. Mix it all together, add the basil, mix again, and turn the heat off.
Transfer the squash mixture to a casserole dish (2 quarts or so). Mix in one cup of cheese, the sour cream, and the sweetener. Taste for seasoning. Add the eggs and combine well. Scrape down the sides of the casserole dish. Sprinkle the other half cup of cheese on the top.

 

 

 

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