This delicious savory side dish is a tasty alternative to steamed vegetables that will keep you coming back for more. It’s also a great topping for Zone PastaRx Orzo. In fact, you might want to double or triple the recipe so there’s enough for leftovers!
I designed this recipe from my memories of a family favorite, comfort food made by my Aunt. It was always on the table year-round at every family gathering. We used to consider it a vegetable dish but in truth, it contained an entire bag of stuffing mix plus a large container of sour cream! Looking back, I’d call the original version a stuffing casserole with some summer squash and shredded carrot in it. Now before you get too excited, there’s no stuffing in my version but I’ve added just a bit of cheese to keep things interesting. I use a very low carbohydrate condensed portobello mushroom soup without artificial additives and light sour cream that’s extremely low in fat. I think my Aunt would have loved this version as much as we all loved hers!
Tips
- This recipe can be made ahead of time, stored in the fridge, and reheated.
- Don’t hesitate to be a little heavy-handed with the seasonings. They’re what makes this dish.
- Be a smart consumer and read your labels closely. You’ll be surprised by the differences in ingredients between brands, especially when it comes to condensed soups and low-fat dairy products. Avoid those that are loaded with fillers, starches, and saturated fats.
Aunt Frieda’s Summer Squash Casserole
Yield: 1 serving 
Ingredients:
- 1/2 cup plain low-fat yogurt
- 1/2 tsp olive oil
- 1 pouch Lipton onion mushroom soup mix
- cooking oil - olive oil Pam
- 1 lb summer squash - yellow, cut into 3/8-inch rounds
- 4 oz mushrooms - cleaned and sliced
- 1/4 cup water
- 1/4 cup mozzarella low moisture part-skim cheese - shredded
- 2 tsp thyme
- onion powder - to taste
- Salt and pepper - to taste
Instructions:
- Whisk the yogurt, olive oil and soup mix together, set aside.
- Spray a large skillet with cooking oil add 1/2 teaspoon olive oil sauté over medium heat.
- Add squash, chopped mushrooms, and 1/4 cup water. Sauté for 3-5 minutes until squash begins to turn translucent. Turn heat to low, cover, and cook another 3-5 minutes.
- Gently stir in yogurt mix and seasonings, being careful not to mash the squash.
- Transfer to a 2-quart casserole or an 8” baking dish, sprinkle with cheese and cover with foil. Bake in a 350-degree oven for 15-20 mins. Uncover last minute or two and broil until lightly browned.
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