Summer Squash Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 1/2 pounds yellow squash, sliced
- 3/4 cup chopped green onions
- 1 cup reduced-fat mayonnaise
- 2 large eggs, lightly beaten
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 (10-oz.) block sharp Cheddar cheese, shredded
- 1 cup soft, fresh breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Combine squash and green onions in a large microwave-safe bowl. Cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 8 minutes or until squash is tender. (Do not drain.)
- Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in squash mixture and cheese. Spoon mixture into a lightly greased 11- x 7-inch baking dish; cover tightly with plastic wrap, folding back a small edge to allow steam to escape. Microwave at HIGH 10 minutes or until casserole is set; remove from microwave, and let stand 10 minutes.
- Stir together breadcrumbs and melted butter; microwave 2 minutes. Sprinkle over casserole.
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