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Squash Casserole USDA Recipe for Family Child Care

Looking for ways to vary your vegetables? This easy casserole is a great way to try summer squash.
CACFP CREDITING INFORMATION
1 piece provides ½ oz equivalent meat alternate and ¼ cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish, vegetarian
Keyword: Recipes for Home
Age Group: Ages 3-5
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Bake
Season: Summer
6 Servings
Calories: 45

Ingredients

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded

-

  • - - Nonstick cooking spray
  • ¾ cup Onions, fresh, peeled, ¼" diced
  • 1 cup Zucchini, fresh, unpeeled, grated
  • 1 cup Yellow squash, fresh, unpeeled, grated
  • ½ tsp Parsley, dried
  • ½ tsp Oregano, dried
  • ⅛ tsp Salt, table
  • ⅛ tsp Black pepper, ground
  • 1 Egg, large, whole
  • 2 Tbsp Milk, fat-free (skim)
  • 1¼ oz Cheddar cheese, sharp, reduced-fat, shredded

Instructions

  • Preheat oven to 400 °F.
  • Lightly coat a medium baking dish (8" x 8") with nonstick cooking spray. Set aside.
  • Spray a medium skillet with nonstick cooking spray, and heat over medium–high heat.
  • Add onions and sauté for 3 minutes or until soft. Stir frequently.
  • Add zucchini and yellow squash. Sauté for 5 minutes. Stir frequently.
  • Add parsley, oregano, salt, and pepper; stir. Continue cooking until zucchini and yellow squash begin to lightly brown, about 5 minutes. Remove from heat.
  • In a small bowl, whisk egg and milk together.
  • Place sautéed vegetables in baking dish. Top with egg and milk mixture, and lightly stir. Be sure to keep vegetables spread evenly on the bottom of the pan. Sprinkle cheese evenly on top of mixture.
  • Bake uncovered for 20 minutes. Critical Control Point: Heat to 160 °F or higher for at least 15 seconds.
  • Cut pan into 6 pieces.
  • Serve 1 piece.
    Critical Control Point: Hold at 140 °F or higher.

Nutrition

Serving: 1piece | Calories: 45 | Total Carbohydrate: 3g | Protein: 3g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 70mg | Dietary Fiber: 1g | Total Sugars: 2g | Calcium: 76mg | Iron: 0mg