Ingredients

The following ingredients have 8 Servings
  • 2 cups zucchini (chopped)
  • 2 cups summer squash (chopped)
  • 1 cup onion (chopped)
  • 4 cups kale (chopped)
  • 1 tablespoon olive oil
  • 1 cup barley (cooked)
  • 2 teaspoon garlic (minced)
  • 1/2 cup whole wheat panko crumbs
  • 2 eggs
  • 4 oz. neuchatel cheese (softened)
  • 1/4 cup skim milk
  • 1/2 cup chicken broth (low sodium)
  • 1 cup 2% sharp cheddar cheese
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste

Instruction

  • Preheat oven to 375 degrees Fahrenheit.
  • Heat olive oil in a large skillet over medium heat.
  • Add onions and minced garlic to skillet for about 5 minutes until onions begin to soften.
  • Add kale and chicken broth. Once kale has wilted add squash and zucchini.
  • In a small bowl whisk eggs and milk together.
  • Once squash and zucchini are tender, about 5 minutes, stir in neuchatel cheese, barley, chees and spices. Remove from heat and stir in milk and egg mixture.
  • Add mixture to a 2 1/2 quart casserole dish sprayed with non-stick cooking spray.
  • Sprinkle with whole wheat panko crumbs.
  • Bake for 35 minutes or until thoroughly cooked.