Low-Fat Summer Squash Casserole

  • Yield: 6 to 8 servings


2pounds yellow squash (about 8) sliced
1/2cup chopped onion
1cup fat-free sour cream
Salt and pepper to taste
1/4teaspoon red pepper flakes
1/2teaspoon dried basil
1/2cup bread crumbs
1/4cup shredded reduced-fat sharp Cheddar cheese, optional
1tablespoon margarine or butter, melted
1/2teaspoon paprika


  1. Preheat oven to 350F. Coat a 1 1/2-quart casserole dish with nonstick cooking spray.
  2. Boil squash and onion in a saucepan in a small amount of water over medium to high heat until tender, about 5 minutes. Drain well. Combine squash and onion and sour cream, salt, pepper, red pepper flakes and basil in a mixing bowl. Pour into the casserole dish.
  3. Combine breadcrumbs, Cheddar cheese, margarine and paprika. Sprinkle over the squash mixture. Bake for 20 minutes.

Nutritional Info *per serving

  • Calories 105
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 3mg
  • Sodium 127mg
  • Carbohydrate 16g
  • Fiber 2g
  • Protein 5g