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Squash-Cheese Casserole

A colorful medley of vegetables, sure to please almost everyone.


2 crookneck squash, sliced
2 patty pan squash, sliced
2 tomatoes, sliced
1 (12-ounce/340-g) can cream-style corn
3 green onions, chopped
6 (⅔-ounce/20-g) slices low-fat American cheese
2 teaspoons chopped fresh tarragon or teaspoon dried leaf tarragon


Serves: 6


Preheat oven to 350°F (175°C). Spray a 2-quart (2-liter) casserole with vegetable cooking spray. Combine squash, tomatoes, corn and green onions. Cover and bake 20 minutes. Place cheese slices in one layer over vegetables. Scatter tarragon on top of cheese. Bake, uncovered, 10 to 12 minutes.

Each serving contains:- Cal.80, Cal. from Fat 8, Protein 3g, Carb.18g, Total Fiber 3g, Total Fat 1g, Sat. Fat 0g, Chol.1mg, Sodium 55mg

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