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Squash and Tomato Cassoulet

Per Serving

Squash and Tomato Cassoulet

Makes: 6
Serving Size: � cup
Calories 113
Fat 3 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 15 g
Fiber 2 g
Sugars 10 g
Cholesterol 2 mg
Sodium 109 mg
Protein 8 g
  • Makes: 6
  • Serving Size: � cup


olive oil Tbsp. 1
yellow squash, sliced small 6
onion, minced med. 1
2 garlic cloves, minced
chopped parsley Tbsp. 2
Fresh-ground pepper
tomatoes, sliced med. 2
egg substitute cup 1
evaporated fat-free milk cup 1


  1. Preheat the oven to 350F.
  2. Heat the oil in a large skillet over medium heat. Add squash, onion, and garlic, and saute 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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