| 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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