| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Italian | Casseroles, Vegetables, Zucchini | 8 | Servings |
INGREDIENTS
| 1 | Zucchini, sliced 1/3" thick | |
| 1 | Yellow squash, sliced 1/3" | |
| thick | ||
| 1 | White squash, sliced 1/3" | |
| thick | ||
| 1 | Onion, sliced thin | |
| 1 | Tomato, seeded and chopped | |
| 3 | T | Green olive, sliced |
| 1/2 | t | Dried oregano |
| 1 | Low-fat cheese soup | |
| 1/4 | c | No-fat half and half |
| 2 | T | Flour |
| Salt and pepper, to taste | ||
| 1/4 | c | Italian bread crumbs |
| 2 | T | 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 <liveoak@POLARIS.NET> on Sep 1, 1997
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