| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Plain fat-free yogurt |
|
|
Equivalent of 2 egg whites; lightly beaten (1 Tablespoons Ener-G egg replacer + 2 Tablespoons water, whipped with a whisk) |
| 1/4 |
c |
Chopped onion |
| 3 |
c |
Cooked brown rice |
| 2 |
c |
Diced zucchini |
| 2 |
c |
Diced pattypan or yellow summer squash |
| 1 |
c |
Diced red bell pepper (I used red and orange) |
| 1/2 |
ts |
Dried dill leaves |
| 1/2 |
c |
Whole-grain bread crumbs |
INSTRUCTIONS
Saute the onion until translucent; stir into the yogurt. Lightly saute the
zucchini and squash. Spread the rice on the bottom of a medium-sized baking
dish. Combine the zucchini, squash, red pepper, and dill. Place on top of
the rice. Pour the yogurt-onion mixture over the squash and top with bread
crumbs. Bake for 30 minutes or until crumbs are lightly browned in a
pre-heated 350 degree F oven.
Makes 6 servings.
Adapted from: 500 Fat-Free Recipes by Sarah Schlesinger.
Posted to fatfree digest V97 #204 by "Lachman, Diane" <dlachman@path.org>
on Sep 8, 1997
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