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Ingredients
- 1 1/2 pounds yellow summer squash, sliced
- 1 small onion, chopped, 2 1/2 ounces
- 4 ounces sharp cheddar cheese, shredded
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 teaspoon granular Splenda
- 1/2 teaspoon salt, or to taste
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Recipe Info
Category : Vegetables
Rating : 0
Contributor : suz
Print Recipe
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Directions
In a large pot, cook the squash in boiling salted water to cover just until tender, about 8-10 minutes. Drain well and press between paper towels to remove the excess moisture. Meanwhile, in a small skillet, sauté the onion in butter until tender. Remove from the heat and stir in all but the squash. Combine everything in a greased 1 1/2 quart baking dish. Bake at 350º 30-40 minutes or until set and the top is bubbly and starting to brown.
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