Squash Casserole

• Vegetable cooking spray
• 1/3 cup chopped onion
• 1 cup coarsely grated zucchini
• 1 cup coarsely grated yellow squash
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/4 cup frozen egg substitute, thawed
• 1 tablespoon 1% low-fat milk
• 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese, divided

1. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; saute 2 minutes. Add zucchini and yellow squash; saute 3 minutes or until squash and onion are tender. Remove from heat; stir in parsley and next 3 ingredients.
2. Combine egg substitute and milk in a small bowl, stirring with a wire whisk until smooth. Add milk mixture and 3 tablespoons cheese to squash mixture; stir well. Spoon mixture into a 2-cup casserole coated with cooking spray. Sprinkle squash mixture with remaining 1 tablespoon cheese. Bake, uncovered, at 350u0b0 for 40 minutes or until set.

vegetable cooking spray, onion, zucchini, parsley, oregano, salt, freshly ground pepper, frozen egg substitute, milk, cheddar cheese

Taken from www.myrecipes.com/recipe/squash-casserole-1 (may not work)