Reduced Calorie Summer Squash And Zucchini Casserole

1. 1

   Split squash and zucchini length wise then cut in to 1/2 inch pieces.

2. 2

   Chop onion medium dice.

3. 3

   Put all three items in pan cover with water and cook till fork tender.

4. 4

   Drain all vegetables put casserole dish.

5. 5

   Crush crackers into crumbs and add to vegetables.

6. 6

   Mix all other ingredients into the casserole dish with the vegetables.

7. 7

   Add salt and pepper to taste.

8. 8

   Sprinkle 2 extra crackers crumbled on top.

9. 9

   Cover and bake at 325 for 35 minutes.

10. 10

    Uncover and bake for 10 minutes more.

11. 11

    Remove from oven and let sit for 15 minutes then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.