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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2 pounds yellow squash, cut into 1/4-inch-thick slices |
1/2 cup chopped onion |
1/2 cup shredded carrot |
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese |
1/2 cup frozen egg substitute with cheese, thawed |
1 (4-ounce) jar diced pimiento, drained |
1 teaspoon low-sodium worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
vegetable cooking spray |
3 tablespoons fine, dry breadcrumbs |
1 tablespoon chopped fresh parsley |
2 teaspoons chopped fresh oregano |
1/4 teaspoon paprika |
Directions:
1. Place squash, onion, and carrot in a vegetable steamer over boiling water; cover and steam 12 to 15 minutes or until vegetables are tender. Combine steamed vegetables, cheese, and next 5 ingredients in a medium bowl; stir well. Spoon mixture into a shallow 2-quart casserole coated with cooking spray.
2. Combine breadcrumbs and remaining ingredients in a small bowl; stir well. Sprinkle over squash mixture. Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.
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