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

12 servings


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.

Nutritional Analysis: 
190 calories
12 g fat
7 g saturated fat
20 mg cholesterol
590 mg sodium
9 g carbohydrate
1 g fiber
5 g sugars
10 g protein


Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

July, 2018

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.