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Squash and Tomato Cassoulet

Per Serving

Squash and Tomato Cassoulet

Calories 113
Fat 3 g
Saturated Fat 0 g
Fiber 2 g
Sugars 10 g
Cholesterol 2 mg
Protein 8 g


1 Tbsp. olive oil
2 garlic cloves, minced
2 Tbsp. chopped parsley
Fresh-ground pepper
1 cup egg substitute


  1. Preheat the oven to 350F.
  2. Heat the oil in a large skillet over medium heat. Add squash, onion, and garlic, and sauté for 5 minutes. Add parsley and pepper.
  3. Layer squash mixture and tomatoes in a casserole dish. Combine egg substitute with evaporated milk, blending well, and pour over vegetables. Bake for 20 to 25 minutes or until custard is set. Remove from oven, and let cool slightly before serving.

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