Low-Carb Recipes: Squash and Zucchini Casserole | Submitted By: AnnMarie

2 medium yellow squash2 large zucchini1 Vidalia onions, thinly sliced2 large tomatoes, sliced2 cups grated Romano cheese1/2 cup butter, dividedsalt and pepper to tastePreheat oven to 375 degrees F (190 degrees C). Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly. Amount Per Serving  Calories: 406 | Total Fat: 31.9g | Cholesterol: 99mg

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Reviewed on Nov. 9, 2007 by HHOAL    A few things, this recipe yields far more than 5 servings, as I ended up having to go to a second casserole dish. Also, do not cover it as the juices won't evaporate and therefore it will be really watery when you get ready to serve it. Also, this isn't really ideal for a vegetarian as it is really difficult to call a serving of this a meal, it's more of a side dish. With that being said, it was simple to make, and was tastey. I just needed to bake it again without it being covered so that I could get rid of some juices. It really did taste great. In the future if I make it I'll make it with rice on the bottom. Was this review helpful? [ YES ]
23 users found this review helpful A few things, this recipe yields far more than 5 servings, as I ended up having to go to a... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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