Yellow Squash Casserole - 6.7g Carbs
From: WebMD Recipe from Foodily.com - By The No Meat Athlete
This Recipe Is: Vegetarian, Gluten-Free, Contains citrus, Contains oil
3 Tbsp canola oil
1 red onion, thinly sliced
3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup vegetable stock or broth
1 lemon, zest
4 small yellow squash, cut into 1/4 inch slices
2 medium zucchini, cut into 1/4 inch slices
1/2 cup crumbled feta cheese
Fresh oregano leaves from one large sprig, minced
Crushed red pepper flakes
Salt, to taste
Pepper, to taste
Preheat the oven to 400 degrees F.
Heat canola oil in a skillet over medium-high heat. Add the onion
with a few pinches of salt and a small pinch of crushed red pepper.
Cook for about 10 minutes, stirring once in a while, so that it gets
some nice dark caramelization.
After the onion is nicely browned, spread it in a single layer in a
9 x 13 baking pan. Add the rest of the oil and garlic to the pan.
Once it's fragrant (don't let it burn), add the wine, vegetable broth,
oregano, and lemon zest. Remove from heat and season with salt and
pepper. Lay the squash and zucchini nicely on top of the onion, pour
the contents of the pan on top, and top with crumbled feta.
Bake for about 45 minutes, until just starting to brown.
Servings: 8
Nutrition per Serving:
113 Calories, 7.6g Fat, 1.9g Saturated Fat, 8mg Cholesterol,
320mg Sodium, 6.7g Carbs, 3g Protein
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