Side Dishes : Vegetables Last Updated: Jul 29th, 2009 - 18:02:35 Summer Squash Pudding By Sandra Woodruff  Printer friendly page Yield: 6 servings 2 tablespoons reduced-fat margarine or light butter 3 cups shredded unpeeled zucchini (about 3 medium) or yellow squash (about 6 medium) 1/4 cup finely chopped yellow onion 1/2 teaspoon dried marjoram or thyme 1/4 teaspoon ground black pepper 12-ounce can evaporated nonfat or low-fat milk 3/4 cup fat-free egg substitute or 3 large eggs, beaten 1 cup soft oatmeal or multigrain breadcrumbs* 1/4 cup grated Parmesan cheese 1. Preheat the oven to 350 degrees F. 2. Place a large skillet over medium heat. Add the margarine or butter and cook until melted. Add the squash, onion, marjoram, and pepper. Cover and cook, stirring occasionally, for about 10 minutes or until the vegetables are tender. 3. Remove from the heat and stir the milk into the skillet mixture. Stir in the egg substitute or eggs, and then the breadcrumbs and Parmesan cheese. 4. Coat six 6-ounce custard cups with cooking spray and pour the squash mixture into the cups. Fill a large roasting pan with 1-inch of hot water and place the custard cups in the pan. 5. Bake uncovered for about 30 minutes, or until a sharp knife inserted in the center of the cups comes out clean. Remove the cups from the pan and let sit for 5 minutes. Serve hot in the custard cups, or run a knife around the edges and invert onto serving plates. Nutritional Facts (per serving) Calories: 123     Carbohydrates: 13 g      Fiber: 1.2 g      Fat: 3.3 g      Sat. Fat: 1.4 g Cholesterol: 1 mg      Protein: 11 g      Sodium: 282 mg      Calcium: 266 mg   GI rating: low Diabetic exchanges: 1 carbohydrate, 1 lean meat *Tear about 1 1/2 slices of firm oatmeal or multigrain bread into pieces. Place in a food processor and process into crumbs. © Copyright 2005 by eatsmarttoday.com Top of Page