Title: Zucchini-Noodle Casserole
Categories: Lowfat Pasta Zucchini
Yield: 4 Servings

6	oz	Noodles; cooked al dente, drained
1	c	Onions; chopped
1	c	Mushrooms; sliced
1	c	Zucchini; grated
1/4	ts	Thyme
1/4	ts	Basil
1/4	ts	Oregano
		Salt and pepper to taste
1	c	Cottage cheese; lowfat
1/3	c	Parmesan cheese; grated
1/2	c	Nonfat yogurt

1. While noodles are cooking, saute onions till soft and transparent. Cook mushrooms and zucchini 2 to 3 min. or until tender-crisp.

2. Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the parmesan cheese and the yogurt, combining well. Gently fold in the noodles.

3. Turn into a 1-1/2 quart oiled baking dish. Sprinkle with remaining Parmesan cheese.

4. Bake at 350 about 20 to 25 min. or until heated through.

Posted to MM-Recipes Digest V4 #3 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Net

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