Low-Fat Summer Squash Casserole

Kitchen Tested
  • Yield 6 to 8 servings

Yellow squash is topped with reduced-fat Cheddar cheese.


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