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.)
