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Summer Squash Casserole
Source: dLife

A vegetable casserole made with summer squash, green pepper, and creamy corn.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 103.0
Total Carbs 16.1 g
Dietary Fiber 1.9 g
Sugars 6.7 g
Total Fat 3.9 g
Saturated Fat 0.3 g
Unsaturated Fat 1.0 g
Potassium 282.7 mg
Protein 1.8 g
Sodium 182.3 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat the oven to 350 degrees F. Steam the fresh squash until very tender on top of the stove for about 10 minutes in 1/4 cup water or in the microwave, and drain.
  2. Mash or puree the squash in a food processor, and in a large skillet, saut├ę the green pepper and onion in the oil until tender. Mix the pureed squash, onion mixture, corn, sweetener, and cornmeal, and add the salt and pepper (if desired).
  3. Place the mixture in a 2-quart casserole dish coated with nonstick cooking spray, and bake for 30 minutes, or until it is bubbly and thoroughly heated, and serve.

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