| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | Vegetables, Casseroles, Zucchini, Lisa’s | 8 | Servings |
INGREDIENTS
| 1 | sm | Zucchini; sliced 1/3" thick |
| 1 | sm | Yellow squash; sliced 1/3" thick |
| 1 | md | White squash; sliced 1/3" thick |
| 1 | sm | Onion; sliced thin |
| 1 | sm | Tomato; seeded and chopped |
| 3 | tb | Green olive; sliced |
| 1/2 | ts | Dried oregano |
| 1 | cn | Low-fat cheese soup |
| 1/4 | c | No-fat half and half |
| 2 | tb | Flour |
| Salt and pepper; to taste | ||
| 1/4 | c | Italian bread crumbs |
| 2 | tb | Low-fat cheddar cheese; shredded |
INSTRUCTIONS
Preheat oven to 375. Spray casserole dish with cooking spray. Toss vegetables in casserole dish. Combine oregano, cheese soup, half & half, flour and salt in pepper in a small bowl; mix thoroughly. Toss vegetables with soup mixture; sprinkle breadcrumbs and cheese over top. Bake for 30 minutes or until vegetables are tender but al dente. Recipe by: Lisa Posted to EAT-L Digest by shade <[email protected]> on Sep 1, 1997
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