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Cheesy Squash Casserole

Cheesy Squash Casserole

This filling cheesy casserole will leave you satisfied and is great for kids since it sneaks in vegetables.
Yield Total Time (mins)
9 60


  • Cooking spray - olive oil
  • 2 cups Mushrooms
  • 3 cloves Garlic
  • 1/2 Large yellow onion
  • 2 lbs Zucchini
  • 1 3/4 lbs Summer squash
  • 1/2 cup Egg Beaters-whites
  • 3 tbsps nonfat
  • 3/4 cup divided
  • 1 cup Low-fat ricotta cheese - divided
  • Cooking spray
  • Cumin - to taste
  • Salt and pepper - to taste
  • 2 tbsps Water (veg. stock optional)













  1. Coat pan with cooking spray.
  2. Add diced mushrooms, garlic cloves, and onion. Sauté until tender. (Add a couple of tablespoons of water or vegetable stock if needed.)
  3. Cut both zucchini and summer squash into thin slices. Add to a pot with one tablespoon of water and cook for approximately 5 minutes.
  4. Remove from the stove and add onion/mushroom mixture to the pot.
  5. In a separate bowl mix Egg Beaters with sour cream.
  6. Coat baking dish with cooking spray.
  7. Evenly distribute half the squash mixture to bottom of pan.
  8. Add half of ricotta cheese, half of egg mixture, and half of shredded cheese.
  9. Layer the other half of the squash mixture on top and use the rest of the ricotta and egg mixture.
  10. Cover with foil and bake at 375°F for 35 minutes.
  11. After 35 minutes, remove foil and add the rest of the shredded cheese. Cook for an additional 10 minutes.
  12. Turn oven to broil and let broil for 2-3 minutes until cheese topping become crusty.
  13. Let cool for 10-15 minutes.
  • 1 serving contains 7gP/3gF/9gC

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