Nutrilicious Zucchini, squash & potato Casserole

Since I have an American husband I have to keep informed on southern recipes and other typical foods from here so I keep him happy! ;) I know casserole is one of the national favorite dishes, isn't it?

But, (there's always a but!) I just can't cook greasy food! And lots of casserole recipes I found use a whole stick of butter or a ton of bread crumbs or mayo. I had to reinvent this dish so it could make into my cook books and my kitchen and still receive my hubby's approval over dinner!
Here's what I came up with trying to make a zucchini, squash and potato casserole. It turned out to be indulgent and healthy at the same time!
This one is mine before it went into the oven. I sprinkled some bacon bits to add a smoked flavor!
:)
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Ingredients
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 big potato, partially peeled, diced
- 1 tsp minced garlic
- Olive oil
- 1/2 Onion, diced
- 1 can fat free evaporated milk
- 4 oz fat free or reduced fat cream cheese
- 1 Tbsp corn starch
- 1/4 cup reduced fat swiss or mozzarella cheese
- Italian seasoning to taste
- a pinch of ground Nutmeg
- salt & pepper to taste


Preparation
1. In an ovenproof deep skillet or dutch oven saute the onions, garlic, zucchini and squash in a little olive oil.
2. In the meantime, steam the diced or sliced potatoes. Make sure they are cooked but still a bit firm. Set aside.
3. Dump half of the evaporated milk can in the pan and reduce heat. Mix the corn starch with remaining milk in the can to dissolve and pour into the pan. Incorporate the cream cheese. Stir well.
4. Add the potatoes, season to taste and mix until combined and all veggies and potato are covered with the cream. Top with the cheese and broil in the oven for about 8 minutes, or until cheese is golden and crunchy.


Enjoy with some marinated chicken thighs or grilled pork chops!
♥