| 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 <liveoak@POLARIS.NET> on
Sep 1, 1997
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”