We’ve been getting a lot of squash and zucchini in our Spring CSA box the last few weeks. So we decided to put it to good use as a side this week for our meals. We found a makeover recipe that sounded tasty and gave it a whirl. Obviously we are sharing it with you because it was super simple and delicious….and of course – healthy!
The recipe comes from Taste of Home and you can view the original recipe here.
We made a few changes so I’m listing the ingredients and showing you our changes:
This recipe makes 15 servings – we cut this in half, so please make sure you take that into account if you want to make this!
- 3 pounds yellow summer squash, cut into 1/4-inch slices
- 2 medium onions, sliced (we used both red and yellow onion)
- 2 tablespoons butter, divided (we used less better than this)
- 2 garlic cloves, minced
- 6 tablespoons all-purpose flour
- 4 eggs
- 4 egg whites
- 2 cups 2% milk
- 4 cups (16 ounces) shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 12 reduced-fat butter-flavored crackers, crushed (we didn’t crush ours – see picture!)
- We added about 1.5 cups (uncooked) broccoli (sans stems) to the very top of this mixture (well, right under the cracker “crust
We followed the directions provided on the website pretty faithfully other than reducing the amount of butter (since we didn’t make the crust “crushed” there was no reason to add the extra butter to the crackers) and adding broccoli. We actually added broccoli after we poured the egg/flour mixture on top of the squash/onions, but you could certainly add the broccoli before pouring the mixture over everything. I think it would taste good either way.
We had it on the side of our grilled hamburgers last night and it was super yum. We give this 2 dReJ thumbs up. At about 200 calories per serving this is a great side dish for a meal or a fun potluck dish to bring to share at a party.