· 1 pound yellow squash, sliced
· 1 pound zucchini squash, sliced
· 3/4 cup chopped onion
· 1 cup grated carrots
· 1 tablespoon butter
· 2 tablespoons all-purpose flour
· 1 cup fat-free milk
· 3/4 cup (3 ounces) shredded cheddar cheese
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· Cooking spray
· 1/2 cup soft breadcrumbs, toasted
Cook squash, carrots, and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.
Preheat oven to 350°.
Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.
Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.
Recipe from the Peachtree City Farmers Market e-mail