Squash and Tomato Cassoulet

By á-3213

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

Preparation

Step 1

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.