Summer Squash And Zucchini Casserole Recipe
Servings: 6
Ingredients
- 2 med. yellow summer squash, diced
- 1 med. zucchini, diced
- 1 sm. onion, minced
- 3/4 c. grated light Cheddar cheese
- 1/4 c. grated Parmesan cheese
- 1 1/2 c. low fat lowfat milk
- 1 egg, beaten
- 1 c. original Minute rice or possibly Minute premium long grain rice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- CONVENTIONAL OVEN: Put together all ingredients in large bowl; mix well. Pour into greased 9-inch square baking dish. Bake at 375 degrees for 35 min or possibly till liquid is absorbed. Makes 6 servings.MICROWAVE: Put together all ingredients in large bowl; mix well. Pour into greased 9-inch square microwavable dish. Cook at high 20 min or possibly till liquid is absorbed. Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 74 | 29% |
| Total Fat 8.47g | 11% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 309mg | 13% |
| Potassium 419mg | 12% |
| Total Carbs 32.26g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.74g | 4% |
| Protein 12.2g | 20% |
