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This recipe is a lightened version of a Southern favorite. Use zucchini, if you like, or another herb, such as dill or basil.
YELLOW SQUASH CASSEROLE
Makes 4 to 6 servings
3 medium yellow squash, cut into ½-inch half-moons
1 medium onion, chopped
2 garlic cloves, minced
½ cup chicken broth or canned low-sodium broth
1½ cups reduced-fat sour cream
1 teaspoon chopped fresh oregano
Salt and freshly ground black pepper
1 cup fresh breadcrumbs (make in the blender or food processor)
1 tablespoon extra virgin olive oil
1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly oil an 8-inch square baking dish.
2. Bring the squash, onion, garlic, and broth to a boil in a medium saucepan. Cook, stirring occasionally, until the broth evaporates and the squash is tender, about 10 minutes. Drain and cool slightly.
3. Stir in the sour cream and oregano, and season to taste with salt and pepper.
4. Spread in the baking dish. Sprinkle with the breadcrumbs and drizzle with the olive oil.
5. Bake until the juices are simmering and the top is crusty, about 30 minutes. Let stand for 5 minutes, then serve hot.
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