This came from Southern Living magazine and really needed very little tweaking to make it low carb.

Ingredients

1 1/2	pounds summer squash, yellow, sliced
1	small onion, chopped, 2 1/2 ounces
4	ounces sharp cheddar cheese, shredded
1	egg, beaten
2	tablespoons mayonnaise
1	teaspoon Splenda
1/2	teaspoon salt, or to taste

Directions

1. In a large pot, cook squash in boiling salted water to cover just until tender, about 8-10 minutes.
   
   
2. Drain well and press between paper towels to remove moisture. Meanwhile, in a small skillet, sauté the onion in butter until tender. Remove from heat and stir in all but the squash.
   
   
3. Combine everything in a greased 1 1/2 quart baking dish.
   
   
4. Bake at 350ºF 30-40 minutes or until set and the top is bubbly and starting to brown.
   
   

Categories

Side Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium High in phosphorus High in vitamin C

Bad points High in saturated fat High in cholesterol High in sodium