This is a lightened version of a Southern favorite, squash casserole. Use zucchini, if you like, or another herb, such as dill or basil.
Servings: Serves 4–6
Ingredients 3 medium yellow squash , cut into 1/2-inch half-moons1 medium onion , chopped2 cloves garlic , minced1/2 cup chicken broth or canned low-sodium broth1 1/2 cups reduced-fat sour cream1 teaspoon chopped fresh oreganoSalt and freshly ground black pepper1 cup fresh breadcrumbs (make in the blender or food processor)1 tablespoon extra-virgin olive oil
Position a rack in the center of the oven and preheat to 350°F. Lightly oil an 8-inch square baking dish.
Bring the squash, onion, garlic and broth to a boil in a medium saucepan. Cook, stirring occasionally, until the broth evaporates and the squash is tender, about 10 minutes. Drain and cool slightly. Stir in the sour cream and oregano and season to taste with salt and pepper. Spread in the baking dish. Sprinkle with breadcrumbs and drizzle with the oil.
Bake until the juices are simmering and the top is crusty, about 30 minutes. Let stand for 5 minutes, then serve hot.
Adapted from Art Smith's Back to the Table