Supreme Squash Casserole

A great summer time low cal side! Courtesy of SparkRecipes.

Ingredients

2 summer squash
2 zucchini
1 cup fat free ricotta cheese
1 cup 2% kraft shredded colby jack cheese
2 eggs
3 garlic cloves
1/2 large yellow onion
2 cups mushrooms
2 tbsp light Daisy sour cream
cooking spray
Add: salt, pepper, & cumin for taste

Directions

Coat pan with cooking spray – add diced mushrooms, garlic cloves, and onion. Saute until tender

Cut both zucchini and squash into thin slices. Add to a pot w/ one tsp water and cook for approximately 5 minutes. Then remove from the stove and add onion/ mushroom mixture to the pot.

Mix two eggs with 2 tbsp sour cream

Coat baking dish w/ cooking spray. Evenly distribute squash mixture to bottom of pan. Add half of ricotta cheese, half of egg mixture, and half of shredded cheese. Layer the other half of the squash mixture on top and use the rest of the ricotta and egg mixture.

Cover with foil and bake at 375 for 35 minutes. After 35 minutes, remove foil and add the rest of the shredded cheese. Cook for an additional 10 minutes. Lastly, turn oven to broil and let broil for 2-3 min so cheese topping become crusty.

Let cool for 10-15 minutes and enjoy. Makes 9 servings
Number of Servings: 9

Nutritional Info
Fat: 3.8g
Carbohydrates: 5.8g
Calories: 87.9
Protein: 8.1g