Squash and Tomato Cassoulet
Per ServingSquash and Tomato Cassoulet |
||
|---|---|---|
| Makes: 6 servings | ||
| Serving Size: 1 cup | ||
| Calories | 113 | |
| Fat | 3 | g |
| Saturated Fat | 0 | g |
| Carbohydrate | 15 | g |
| Fiber | 2 | g |
| Sugars | 10 | g |
| Cholesterol | 2 | mg |
| Sodium | 109 | mg |
| Protein | 8 | g |
| Choices: Starch exchanges 0.5, Vegetable exchanges 2, Fat exchanges 0.5 | ||
- Makes: 6 servings
- Serving Size: 1 cup
- Cooking Time: 30 minutes
Ingredients
| 1 | Tbsp. | olive oil |
| 6 | small | yellow squash, sliced |
| 1 | med. | onion, minced |
| 2 | garlic cloves, minced | |
| 2 | Tbsp. | chopped parsley |
| Fresh-ground pepper | ||
| 2 | med. | tomatoes, sliced |
| 1 | cup | egg substitute |
| 1 | cup | evaporated fat-free milk |
Directions
- Preheat the oven to 350F.
- Heat the oil in a large skillet over medium heat. Add squash, onion, and garlic, and sauté for 5 minutes. Add parsley and pepper.
- 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.
