Seafood Squash Casserole

Ingredients

2 lb summer squash and zucchini, sliced thin
2 tbsp butter
1/2 cup reduced fat plain non fat Greek yogurt
1/2 cup reduced fat cheddar cheese
1 tsp salt
1/4 tsp paprika
Pepper and garlic powder, to taste
2 egg yolks, lightly beaten
2 tbsp chives, chopped
2 tbsp butter
1/4 cup whole wheat bread crumbs
1/4 cup grated parmesan
1 cup (80z) lump crab meat

Directions

1. Preheat the oven to 350. Put all the zucchini in a microwaveable bowl, add a tbsp or two of water, cover with plastic wrap and microwave until tender (about 5 minutes or so)

2. Melt 2 tbsp butter, yogurt, cheese, salt and paprika over low heat in a small saucepan; whisking until smooth. A tbsp at a time, whisk the cheese sauce into the eggs so that they become tempered and don’t cook upon contact.

3. Layer half the squash mixture, pepper and garlic powder and half the crab in a 9×13 casserole dish; repeat with remaining. Cover with cheese sauce.


3. Mix the topping ingredients (the chives, 2 tbsp melted butter, bread crumbs, and parmesan). Spread evenly over the squash. Bake for 25-30 minutes or until hot and bubbly.