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Squash and Tomato Cassoulet

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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

Details

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.

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