Summer Squash & Zucchini Casserole

Makes 12 servings


2 pounds yellow squash, sliced

1 pound zucchini, sliced

1 onion, chopped

2 tbsp butter

1 cup fat-free evaporated milk

8 ounces low-fat American cheese, cubed

1 tbsp cornstarch

1/4 tsp pepper

Cooking spray

10 whole wheat saltine crackers, crushed


  1. Preheat oven to 350 degrees.

  2. In a large pot of water, boil squash, zucchini, & onions until tender. Remove from heat and strain.

  3. In a saucepan, combine butter and milk; constantly stir over low heat. Mix in cheese, cornstarch, and pepper. Stir until sauce thickens.

  4. Use cooking spray to coat a 2-quart or 8x8 inch baking dish. Add squash, zucchini, & onions. Mix in cheese sauce.

  5. Sprinkle casserole with cracker crumbs.

  6. Bake uncovered for 20-30 minutes or until hot.

Nutrition Information (per serving): 120 calories, 5 grams total fat, 3 grams saturated fat, 343 mg sodium, 13 grams carbohydrate, 1.5 grams fiber, 7 grams sugar, 7 grams protein

Source: Yours Truly

RecipesFarrah Wigand