Squash and Tomato Cassoulet

Squash and Tomato Cassoulet
Squash and Tomato Cassoulet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    T. olive oil

  • 6

    small squash, sliced

  • 1

    med onion, minced

  • 2

    T. garlic cloves, minced

  • 2

    T. chopped parsley

  • fresh ground pepper

  • 2

    medium tomatoes, sliced

  • 1

    c. egg substitute

  • 1

    c. evaporated fat-free milk

Directions

Preheat oven to 350. Heat the oil in a large skillet over medium heat. Add squash, onion, and garlic, and saute for 5 minutes. Add parsley and pepper. Layer squash mixture and tomatoes in a casserole dish. Combine egg substitute with evaporated milk, blending well, and pour over vegetables. Bake for 20-25 minutes or until custard is set. Remove from oven, and let cool slightly before serving.

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