Squash Casserole
Serves: 10
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Spray an 8-inch baking pan or casserole dish with cooking spray.
  2. 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.
  3. Heat the olive oil in a large sauce pan. Saute the onions until translucent. Add garlic and sauté for another 30 seconds.
  4. 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.
  5. Bake covered for 50-60 minutes.
Nutrition Information
Serving size: ½ cup. Sodium: 130 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/squash-casserole/