This week is Child and Adult Care Food Program (CACFP) Week! You can learn more about CACFP here.
Keeping children healthy involves more than just nutritious meals and exercising. Involve your children in the kitchen, let them pick out the produce at the grocery store and actively play with them!
While most fruits and vegetables are available year-round, taking advantage of local foods in season maximizes nutrition and always tastes best. With this Squash Casserole from our spoonFULL kitchens, you can take advantage of the variety of squashes available throughout the summer months and experiment to find your favorites.
Squash Casserole
Serves 8
Ingredients:
- 1 pound zucchini or yellow squash, sliced
- 2 Tbsp. margarine
- 1 small sweet onion, finely chopped
- 1 Tbsp. garlic, minced
- ½ cup shredded cheddar cheese, divided in 2
- ½ cup low-fat sour cream
- 2 Tbsp. low-fat mayonnaise or yogurt
- 1 egg
- ½ tsp. salt
- ½ tsp. black pepper
- 3/4 cup crushed whole wheat crackers, divided in 2
Instructions:
- Preheat oven to 350 degrees.
- Melt margarine in large skillet over medium high heat.
- Add onion and cook about 5 minutes until tender.
- Add garlic and squash and continue to cook until squash is just tender, about 8-10 minutes.
- Meanwhile, combine half of the cheese, half of the crushed crackers, sour cream, mayonnaise, egg, salt, and pepper in a large mixing bowl.
- Remove squash from heat, add to the mixing bowl ingredients and mix gently.
- Spoon into a lightly greased casserole dish.
- Spread remaining cheese and cracker crumbs over top.
- Bake uncovered at 350 degrees for 20-25 minutes, or until set and lightly browned.
