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Squash and Zucchini Casserole takes 15 minutes to prepare.

Squash and Zucchini Casserole takes 20 minutes to cook.

Squash and Zucchini Casserole makes 6 servings.

The ingredients for Squash and Zucchini Casserole are:

3 yellow summer squash,medium
3 zucchini squash, medium
1/2 medium onion, chopped
1/2 C. water
1 tsp. Lemon-pepper seasoning
2 oz. or 1/4 c. white or rose wine
1 Tb. margarine (Can't believe it's not butter or equivalent)
4 saltine crackers (non-fat)
2/3 C. Finely Shredded cheddar cheese, 2% fat

Here is how you make Squash and Zucchini Casserole:

Place into a 2.5 quart microwaveable casserole the sliced squash & zucchini, and microwave with chopped onion and about 1/2 cup of water until somewhat tender. Drain off most of the water and add the wine, margarine, lemon-pepper seasoning and stir well and microwave until VERY TENDER, almost falling apart. Crush 3 saltine crackers into small crumbs (or can use 1/4 cup bread crumbs) and stir into squash mixture. Add more seasoning or salt/pepper to taste. Mix in the shredded cheese, except for about 2 TB. Sprinkle remaining crushed cracker and cheese on top. Bake uncovered in 375 oven for about 15 minutes, or until it's bubbly and cheese has melted.Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CLIVINGSTON2.

The nutritional information for Squash and Zucchini Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 89.9

• Total Fat: 3.1 g
• Cholesterol: 6.7 mg
• Sodium: 117.5 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 2.7 g
• Protein: 4.6 g