| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Vegetables | 8 | Servings |
INGREDIENTS
| 1 | lg | Zucchini, (2 cups) quartered lengthwise and sliced |
| 1 | lg | Yellow squash, (2 cups) quartered lengthwise and sliced |
| 1/2 | c | Grated Parmesan cheese |
| 1 1/2 | c | Sliced mushrooms |
| 1 1/2 | c | Diced tomato |
| 1 | c | Thinly sliced onion |
| 1 | tb | Olive oil |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried basil |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
INSTRUCTIONS
Combine all ingredients in a bowl, and toss gently. Cut 8 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1 cup vegetable mixture near the fold. Fold parchment paper, and seal the edges with narrow folds; place the packets on baking sheets. Bake at 400 degrees for 20 minutes or until the packets are puffed and lightly browned. Yield: 8 servings. Per serving: 61 Calories; 3g Fat (48% calories from fat); 3g Protein; 5g Carbohydrate; 4mg Cholesterol; 164mg Sodium NOTES : Place the packets on individual servings plates, and cut open; serve immediately. Recipe by: Cooking Light, June 1995, page 95 Posted to MC-Recipe Digest V1 #406 by [email protected] on Jan 28, 1997.
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