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Squash and Tomato Cassoulet

Per Serving

Squash 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


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


  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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