Summer squash casserole

 
                          Summer Squash Casserole
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Lb.           yellow squash -- cut into 1/2-inch
                         slices
    1      Lb.           zucchini -- cut into 1/2-inch
                         slices
                         vegetable cooking spray
    1      Medium        onion -- finely chopped
    1      Clove         garlic -- minced
    1      Can           tomato sauce -- (8 oz.)
    1      Can           chopped green chilies -- (4 oz.) drained
      1/4  C.            shredded Cheddar cheese
    2      Tbsp.         seasoned dry bread crumbs
 
 Cook yellow squash and zucchini separately in a small
 amount of boiling water 5 minutes; drain well and set aside.
 Coat a nonstick skillet with cooking spray; place over
 medium-high heat until hot. Add onion and garlic to skillet;
 saute until tender. Remove from heat and stir in tomato sauce
 and green chilies.
 Place yellow squash in a deep 1 1/2-quart casserole.
 Spread half of sauce mixture evenly over yellow squash; arrange
 zucchini over sauce. Pour remaining sauce over top. Sprinkle
 with cheese and top with bread crumbs. Bake at 350 degrees for 30
 minutes or until bubbly. Yield: 6 servings (about 80 calories
 per serving.)
 
 
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