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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

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 6

Amount Per Serving
Calories 136
Calories from Fat 78

% Daily Values *

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%
 

Vitamin A
Vitamin C
Calcium
Iron
12%
43%
5%
6%

* Percent Daily Values are based on
a 2000 calorie diet

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