| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Low-fat, Pasta, Zucchini | 4 | Servings |
INGREDIENTS
| 6 | oz | Noodles; cooked al dente, drained |
| 1 | c | Onions; Chopped |
| 1 | c | Mushrooms; Sliced |
| 1 | c | Zucchini; grated |
| 1/4 | ts | Thyme |
| 1/4 | ts | Basil |
| 1/4 | ts | Oregano |
| Salt and pepper to taste | ||
| 1 | c | Cottage cheese;lowfat |
| 1/3 | c | Parmesan cheese; grated |
| 1/2 | c | Nonfat yogurt |
INSTRUCTIONS
While noodles are cooking, saute onions till soft and transparent. Cook mushrooms and zucchini 2 to 3 min. or until tender-crisp. Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the parmesan cheese and the yogurt, combining well. Gently fold in the noodles. Turn into a 1-1/2 quart oiled baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350 about 20 to 25 min. or until heated through. Recipe by: Net Posted to JEWISH-FOOD digest V97 #226 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Aug 05, 97
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