Squash Casserole
You can use either yellow or zucchini squash or a mixture of the two..

Servings: 6

• 1 medium bell pepper, coarsely chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium zucchini or 4 small yellow squash, sliced and cubed
• 1 - 16 ounce can diced tomatoes with juice
• 4 slices bread, toasted and cut in small cubes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic salt
• 1/2 teaspoon oregano
• 1/4 cup Parmesan cheese

Sauté onions and bell pepper in margarine for 5 minutes, add squash that has been sliced and cubed. Sauté 5 more minutes and add tomatoes, cook 5 more minutes. Add bread cubes and seasonings. Place mixture in 2 quart casserole, sprinkle top with parmesan cheese and bake at 350 degrees F. for 30 to 40 minutes.

Per Serving: 121 Calories; 4g Fat (29.2% calories from fat); 1g Saturated Fat; 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 582mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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