- 2½ cups zucchini, diced
- 2½ cups yellow squash, diced
- 1 Tbsp olive oil
- ¾ cup onion, chopped
- ½ tsp minced garlic
- ⅛ tsp ground black pepper
- ⅛ tsp thyme
- ½ Tbsp fresh chopped parsley or ½ tsp dried chopped parsley
- 1 cup pre-prepared low-sodium cornbread, crumbled (see recipe for low-sodium cornbread)
- 4 oz sharp Cheddar cheese, diced
- ½ cup no-salt chicken stock or no-salt vegetable stock
- Preheat oven to 350 degrees. Spray an 8-inch baking pan or casserole dish with cooking spray.
- In the microwave, or on the stove, cook zucchini and yellow squash in a small amount of water until just tender. Remove from heat and drain.
- Heat the olive oil in a large sauce pan. Saute the onions until translucent. Add garlic and sauté for another 30 seconds.
- Stir in pepper, thyme, and parsley. Then stir in the drained squash and diced cheese. Crumble corn bread on top of the squash. Pour the chicken stock on top and mix well. Pour into the prepared baking pan or casserole dish.
- Bake covered for 50-60 minutes.
According to our estimates, one serving of this bread will contain 130 mg of sodium.
Note that sodium percentages depend on which daily reference you use. 140mg of sodium per serving implies that this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 9% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 13% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
