Summer Squash Bake

Name: Summer Squash Bake
Ingredients: 2 pounds yellow squash, cut into 1/4-inch-thick slices; 1/2 cup chopped onion; 1/2 cup shredded carrot; 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese; 1/2 cup frozen egg substitute with cheese, thawed; 1 (4-ounce) jar diced pimiento, drained; 1 teaspoon low-sodium Worcestershire sauce; 1/4 teaspoon salt; 1/4 teaspoon pepper; Vegetable cooking spray; 3 tablespoons fine, dry breadcrumbs; 1 tablespoon chopped fresh parsley; 2 teaspoons chopped fresh oregano; 1/4 teaspoon paprika

14 ingredients

2 steps

Ingredients

2 pounds yellow squash, cut into 1/4-inch-thick slices
1/2 cup chopped onion
1/2 cup shredded carrot
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
1/2 cup frozen egg substitute with cheese, thawed
1 (4-ounce) jar diced pimiento, drained
1 teaspoon low-sodium Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
3 tablespoons fine, dry breadcrumbs
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh oregano
1/4 teaspoon paprika

Directions

1

Place squash, onion, and carrot in a vegetable steamer over boiling water; cover and steam 12 to 15 minutes or until vegetables are tender. Combine steamed vegetables, cheese, and next 5 ingredients in a medium bowl; stir well. Spoon mixture into a shallow 2-quart casserole coated with cooking spray.
2

Combine breadcrumbs and remaining ingredients in a small bowl; stir well. Sprinkle over squash mixture. Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.