Summer Squash Casserole

Summer Squash Casserole

2 lbs squash (yellow or zucchini), sliced
2/3 cup chopped onions
1/3 cup chopped green pepper
2/3 cup reduced-fat cheddar cheese, shredded
1/2 cup egg substitute (or 6 egg whites)
1 4oz jar diced pimientos, drained
1/4 tsp salt
1/4 tsp pepper
3 Tbsp bread crumbs

Preheat oven to 350. Steam veggies covered for 10 minutes (or I’ll bet you could nuke them in the microwave on High for 5 minutes). Combine veggies, cheese and next 4 ingredients. Spray a 2 quart casserole with cooking spray. Spoon veggies into the casserole. Sprinkle with bread crumbs. Bake for 25 minutes.

4 servings (1 cup), 2 POINTS each