Try this healthy twist to a traditional family favorite recipe. This savory squash casserole is low in calories and rich in flavor.
Ingredients
- 5 pounds yellow squash cut into large pieces
- 2 large large eggs
- 1 cup panko breadcrumbs divided
- 1/2 cup plain greek yogurt
- 1/2 cup white onion diced
- 1/2 cup green bell pepper diced
- 4 ounces mild green chiles diced
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 Tablespoon olive oil
Servings: 1 cup servings
Units:
Instructions
- Wash your hands and clean your preparation area.
- Preheat oven to 350 degrees.
- Wash squash and remove tips. Cut each squash into large pieces.
- In a large saucepan, cover squash with water and boil until tender.
- Drain squash in a colander and return to pan.
- Use a fork or potato masher to mash boiled squash.
- Heat olive oil in small skillet and sauté onion, bell pepper, green chilis, pepper and garlic powder until onions and bell peppers are tender.
- Lightly beat eggs in a separate dish.
- Add Greek yogurt, ¾ cup breadcrumbs, and sautéed vegetables to the saucepan with the squash and stir to combine.
- Spread mixture into a shallow baking dish and sprinkle the remaining breadcrumbs on top.
- Bake at 350 degrees for 30-35 minutes until the top is lightly browned.
Recipe Notes
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