Who doesn't love a good Southern-made summer squash casserole? Paula Deen's recipe calls for, among other things:
Not the healthiest ingredient list is it? And, sort of defeats the purpose of eating a vegetable in the first place!
Enter my revamped recipe that features the squash instead of smothering it (served with local kale and bbq tofu steaks, below).
Green Kitchen Squash Casserole3 medium yellow (or summer) squash sliced in thin rounds
3/4 c chopped sweet yellow onion
5.3 oz plain Greek yogurt (Oikos)
1/2-3/4 c grated extra sharp cheddar cheese
8-10 crumbled crackers (I had a fancy pants version of club crackers)
Preheat oven to 400. Mix first three ingredients in a bowl, add all but 1/4 c cheese, and stir well. Fold in half of cracker crumbs. Transfer to greased (non-stick spray) baking dish, top with remaining cheese and crumbs. Bake 30 minutes until golden and bubbly.
Stonyfield's organic plain Oikos has just 80 calories, 0 fat, and a whopping 15 g of protein for the entire 5.3 oz. cup. Just for comparison's sake, a 5.3 oz serving of sour cream would have 307 calories, 26 g of fat, and only 5 g of protein. Now that is an improvement (and there's no butter!).