Vegetarian

Summer Squash, Pepper, and Potato Casserole takes 20 minutes to prepare.

Summer Squash, Pepper, and Potato Casserole takes 35 minutes to cook.

Summer Squash, Pepper, and Potato Casserole makes 6 servings.

The ingredients for Summer Squash, Pepper, and Potato Casserole are:

1/2 TBSP butter
1/2 TBSP olive oil
1 cup onions, coarsely chopped
1 red bell pepper, cut into 1/2 inch pieces
2 medium potatoes, peeled & cut into 1/2 inch pieces
2 large cloves garlic, minced
1 medium yellow squash, cut into 3/4 inch cubes
1 medium zucchini, cut into 3/4 inch cubes
1/2 cup cornmeal
1/4 cup all-purpose flour
1/4 cup grated Parmesan cheese
4 tsp fresh thymen leaves
1 tsp salt
1 tsp ground black pepper
1 cup 1% milk
3/4 cup egg substitute
6 TBSP shredded Parmesan cheese

Here is how you make Summer Squash, Pepper, and Potato Casserole:

Heat in large skilled over medium-high heat, butter & oil, then add veggies, cook until partially softened, then add garlic.In a large bowl, toss together cornmeal, flour, grated Parmesan, thyme, salt & pepper. Then add egg substitute & milk.Mix veggies & cornmeal mixture together and spread into 9X13 baking dish.Bake until firm, 25-30 minutes. Sprinkle with shredded Parmesan cheese and bake until golden around the edges.Number of Servings: 6Recipe submitted by SparkPeople user POOFLENA.

The nutritional information for Summer Squash, Pepper, and Potato Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 268.6

• Total Fat: 5.8 g
• Cholesterol: 11.5 mg
• Sodium: 646.3 mg
• Total Carbs: 42.5 g
• Dietary Fiber: 5.2 g
• Protein: 13.0 g

The dietary needs meet for Summer Squash, Pepper, and Potato Casserole is Vegetarian