Italian Squash Bake

A new casserole ramekin mandates that I try a new recipe. This one was recommended to me by my friend, Jessica Bernard, while visiting her in Kansas City over spring break. If you like veggies and cheese, prepare to meet a new favorite.

Ingredients (Single-Serving Version)

2 t butter (or a heavy coating of cooking spray)

1 squash (or broccoli, cauliflower, or even celery if you like a casserole with a little crunch)

1/6 of a small onion (chopped)

1 t crushed garlic

1 t coarse black pepper

1/2 t Italian seasoning

2 T fresh parsley (chopped)

1/4 cup shredded cheese

1/3 of an egg

2 t healthy mayo (try Trader Joe’s preservative-free spread)

1 t Dijon mustard

 

 

 

 

 

 

 

 

Directions

-Sautee the squash, onion, and garlic in a pan until slightly browned. Sprinkle in seasonings.

-Transfer to lightly-greased ramekin. Gently mix in the cheese and parsley. Let sit.

-In a small separate dish, mix egg, mayo, and Dijon. Then gently pour over the squash-cheese mixture in the ramekin. Blend gently.

-Bake at 375 degrees for about 10-15 minutes. Serve warm.

 

 

 

 

 

 

 

To see the recipe that serves 6-8, visit the Genaw Low-Carb Cooking Site, by clicking here.

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3 thoughts on “Italian Squash Bake

  1. Pingback: Zucchini Lasagna | Collegiate Culinaire

  2. Pingback: Roasted Acorn Squash | Collegiate Culinaire

  3. Pingback: German Dutch Baby | Collegiate Culinaire

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