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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Summer Squash Casserole

Source: dLife

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

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 3.9 Fat, 0.7 Vegetables, 0.1 Other Carbs, 0.7 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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Servings

Ingredients

Directions

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.
Mash or puree the squash in a food processor, and in a large skillet, sauté 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).
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.