Yield:
8 ServingsIngredients:
| 1 | sm | zucchini; sliced 1/3" thick |
| 1 | sm | Yellow squash; sliced 1/3" thick |
| 1 | md | White squash; sliced 1/3" thick |
| 1 | sm | onions onion; sliced thin |
| 1 | sm | tomato; seeded and chopped |
| 3 | tb | Green olive; sliced |
| 1/2 | ts | Dried oregano |
| 1 | cn | Low-fat cheese soup |
| 1/4 | c | No-fat half and half |
| 2 | tb | wheat flour, flour |
| salt | ||
| and pepper to taste | ||
| 1/4 | c | Italian bread crumbs |
| 2 | tb | Low-fat cheddar cheese; shredded |
Preparation for Low Fat and Healthy Squash casserole Recipe:
Preheat oven to 375. Spray casserole dish with cooking spray.Toss vegetables in casserole dish. Combine oregano, cheese soup, half &
half, flour and salt in pepper in a small bowl; mix thoroughly. Toss
vegetables with soup mixture; sprinkle breadcrumbs and cheese over top.
Bake for 30 minutes or until vegetables are tender but al dente.
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