Summer-Squash Casserole

Photo: flickr user trekkyandy

Ingredients

3 mediums Zucchini thinly sliced

3 mediums Yellow summer squash thinly sliced

cup Water

1 teaspoon Minced garlic

teaspoon Dried marjoram

teaspoon Dried oregano

teaspoon Black pepper, freshly ground

1 tablespoon Butter or margarine

cup Finely chopped sweet red peppers

5 Scallions thinly sliced

cup Seasoned dry breadcrumbs

2 Eggs

(or 1/2 cup fat-free egg substitute)

cup Shredded reduced-fat Cheddar cheese

cup Chopped fresh parsley

Preparation

In a deep 3-quart casserole, combine the zucchini, squash, water, garlic, marjoram, oregano, and black pepper. Cover with a lid and microwave on High for 5 minutes. Stir the mixture and rotate the dish a half turn. Cover with a lid and microwave on High for 7 to 9 minutes, or until the squash is almost tender. Let stand for 5 minutes.

Transfer to a colander and gently press on the mixture with the back of a large spoon to extract excess liquid. Place the drained squash in a food processor. Process with on/off turns until the mixture is chunky.

Place the butter or margarine in the casserole dish. Microwave on High for 35 to 40 seconds, or until melted. Stir in the red peppers and scallions. Cover with wax paper and microwave on High for 3 to 4 minutes, or until crisp-tender.

Set aside 2 tablespoons of the breadcrumbs for a topping. Stir the eggs, Cheddar, parsley, and remaining breadcrumbs into the scallion mixture. Add the squash puree and mix well. Smooth the top and sprinkle with the reserved breadcrumbs.

Cover with a lid and microwave on High for 5 minutes. Rotate the dish a half turn.

Cover with wax paper and microwave on Medium (50%% power) for 4 to 5 minutes, or until the mixture is set around the edges. Replace the wax paper with a lid. Let stand for 5 minutes, or until the center is set.

This recipe serves 6.