Cheesy Squash Medley

Ingredients:

1/2 medium onion, diced

2 cloves garlic, minced

1 pound yellow squash, sliced into half moons

1 pound zucchini, sliced into half moons

2 tablespoons olive oil

1 1/2 teaspoons salt, divided

1 teaspoon black pepper

1 12-ounce can fat free evaporated milk

8 ounces low fat cream cheese

2 cups low fat shredded cheddar cheese, divided

1/4 cup Italian bread crumbs

2 tablespoons melted butter

Yield:

12 servings

Directions:

Preheat oven to 325 degrees F. Coat a 9-by-9-inch baking dish with non-stick spray. Sauté onions and garlic in oil over medium heat, stirring often. Toss sliced zucchini and squash in a bowl with 1 teaspoon salt and black pepper. In a small saucepan, whisk together evaporated milk and cream cheese over low heat, until warm. Add zucchini and squash mixture to sautéed onions and garlic and continue to cook over medium heat until tender. Stir 1 cup shredded cheese and 1/2 teaspoon salt into the cream cheese mixture. In prepared dish, layer half of vegetable mixture, half of the cheese sauce and 1/2 cup of shredded cheese. Repeat layers. Sprinkle bread crumbs on top of shredded cheese and drizzle with melted butter. Place dish in preheated oven and bake for 15 minutes. Broil (watch closely) for about 4 minutes or until top is golden brown.