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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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