Yellow Squash Skillet Casserole

  • Serves: Serves 4; 1/2 cup per serving


Vegetable casseroles can be time-consuming, but not this one. It only looks and tastes as if it were.


Vegetable oil spray
12 ounces yellow summer squash, thinly sliced
1/2 cup shredded carrots
1/2 cup finely chopped green bell pepper
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon pepper
1/8 teaspoon salt
2 tablespoons snipped fresh parsley
1/4 cup shredded reduced-fat sharp Cheddar cheese
2 tablespoons plain dry bread crumbs

Cooking Instructions

Preheat the broiler.

Heat a large nonstick or ovenproof skillet over medium-high heat. Remove skillet from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the squash, carrots, bell pepper, oregano, and pepper for 6 minutes, or until the squash is tender-crisp, stirring frequently. Remove from the heat. Sprinkle with the salt, parsley, and cheese. Top with the bread crumbs.

If using a nonstick skillet, cover the handle with aluminum foil to prevent discoloration. Broil 3 to 4 inches from the heat for 30 to 45 seconds, or until the bread crumbs begin to lightly brown.


Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
1.5 g
Saturated Fat
1 g
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
0.5 g
4 mg
155 mg
8 g
2 g
3 g
4 g

Dietary Exchanges

Dietary Exchanges: 1/2 other carbohydrate, 1/2 fat

This recipe is reprinted with permission from the American Heart Association Low-Calorie Cookbook, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.