Summer Squash Casserole(Low-Fat) - cooking recipe

Ingredients

2 lb. yellow squash, sliced
2/3 c. chopped onion
1/4 c. plus 2 Tbsp. chopped green pepper
2/3 c. (2.6 oz.) shredded 40% less fat Cheddar cheese
1/2 c. frozen egg substitute, thawed
1 (4 oz.) jar diced pimento, drained
1/4 tsp. pepper
3 Tbsp. fine, dry bread crumbs
2 Tbsp. chopped fresh parsley
1/8 tsp. paprika
vegetable cooking spray

Preparation

Place squash, onion and green pepper in a vegetable steamer over boiling water.
Cover and steam 10 to 12 minutes or until vegetables are crisp-tender.