Ingredients

• 1/2 medium onion
• 4 medium yellow crookneck squash
• 1 tablespoon olive oil
• 3 large eggs
• 3/4 cup unenriched rice milk
• 1/4 cup shredded mozzarella cheese
• 4 ounces cream cheese
• 1 teaspoon black pepper
• 16 saltine crackers with unsalted tops
• 1/4 cup unsalted butter

Preparation

1. Preheat oven to 350° F. Spray a casserole dish with nonstick spray.
2. Dice onion and slice squash. Set cream cheese out to soften.
3. In a large skillet heat olive oil and sauté onions and squash until tender.
4. In a separate bowl, whisk together eggs and rice milk. Add cheese, cream cheese, black pepper to egg mixture.
5. Add squash to mixture then pour into the casserole dish and bake for 30 minutes.
6. Crush crackers and melt the butter. Mix together. Remove casserole from oven and add cracker topping. Bake for an additional 15 minutes.

Helpful hints

• Keep phosphorus lower by limiting the cheese and using unenriched rice milk instead of cow’s milk.
• Crookneck squash can be replaced with other types of summer squash.