*This recipe is adapted from Paula Deen's cookbook, The Lady & Sons Too. I lightened it up by using fat free or low fat products. I use Wonder Light Italian Bread (2 slices=1 pt) for this dish. Be sure to count this as your bread. You may use zucchini or pattypan squash in place of the yellow squash if you prefer. Colette
POINTSŪ values per serving | 1 Servings | 6
Ingredients
6 small yellow summer squash 1 cup chopped onion 1 clove garlic clove, minced 1/4 cup parsley 1/4 cup fat-free margarine 2 slice reduced-calorie white bread 1/2 cup Egg Beaters Egg Beaters 10 saltine crackers, crushed
Instructions
Preheat oven to 350 degrees F.
Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion, garlic, and parsley in 2 tablespoons margerine seasoned with salt and pepper. Soak bread briefly in a small bowl of ice water and wring out; chop fine. Add to onion and garlic mixture; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Remove from heat. Beat egg and add, allowing it to absorb into the mixture. Season with salt and pepper, if needed.
Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.
Cook's Note: You can refrigerate this dish for up to 2 days before baking, but you should add the cracker crumb topping right before you bake.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
