Showing You How To Give Up Sodium Without Giving Up Your Life
Summer Squash Casserole
You can use all zucchini or whatever combination of squash you like for this. We used zucchini, yellow crockneck and patty pan.
2 lb Summer Squash,Cut In 1/2" Cubes
1 T Unsalted Butter,Melted
1/4 c Sour Cream
1/8 t Paprika
2 T Egg Substitute,Or 1 Egg Yolk
1/2 c Cracker Crumbs,From Low Sodium Saltines
2 T Unsalted Butter,Melted
Cut squash into cubes and cook until tender, but still crisp. Drain and place in 1 1/2 quart casserole. Combine 1 tablespoon melted butter, sour cream, paprika and egg. Stir into squash. Toss cracker crumbs with remaining melted butter. Sprinkle over squash. Bake at 350 for 20 minutes
Yield: 6 Servings
Sodium Category: VeryLowSodium
Diabetic Exchanges
0.5 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
1 Vegetable
0 Lean Meat
0 Very Lean Meat
2 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 6 Amount Per Serving |
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| Calories | 136 |
| Calories from Fat | 78 |
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| % Daily Values * | |
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Total Fat 9 gr Saturated Fat 5 gr Polyunsaturated Fat 1 gr Monounsaturated Fat 2 gr Cholesterol 20 mg Sodium 21 mg Potassium 448 mg Carbohydrates 12 gr Dietary Fiber 2.1gr Protein 4 gr |
13% 26% 7% 1% 11% 4% 8% |
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Vitamin A Vitamin C Calcium Iron |
12% 43% 5% 6% |
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* Percent Daily Values are based on a 2000 calorie diet |
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