Squash and Tomato Casserole
Makes 6 servings
Getting started Equipment you will need: large skillet, wooden spoon, casserole dish, metal spatula, small bowl, cutting board/knife Preheat oven to 350° Do right away when you get home: Action step 1
1 Tbsp. olive oi
2 garlic cloves
1 medium onion
6 small yellow squash
2 Tbsp. fresh parsley
Black pepper, to taste
2 medium tomatoes
1. Heat oil in skillet over medium heat. Mince onion and garlic. Slice squash into coins. Add to onion, garlic, and squash to pan and sauté for 5 minutes. Remove pan from heat. Chop parsley and add parsley and pepper to pan. Stir to combine.
2. Coat casserole dish with spray. Slice tomatoes. Layer squash mixture and tomatoes in dish. 1 cup egg substitute 1 cup fat-free evaporated milk
3. Combine ingredients; stir well with whisk. Pour over vegetables.
4. Bake for 20 to 25 minutes or until custard is set. Cool slightly before serving.
Suggested Side Items: Pan-Seared Tilapia (July 11th recipe) and fresh fruit bowl
Tips: Eggs may be used in place of egg substitute. Use 4 eggs or 2 whole eggs and 4 egg whites. Note: this will change the nutrient analysis.
Shopping list: 6 small yellow squash 2 medium tomatoes Fat-free evaporated milk Fresh parsley 1 medium onion Egg substitute
Check for: Olive oil Cooking spray