| 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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