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  • Low Fat Zucchini Casserole

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    Low Fat Zucchini Casserole
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. (250 mL) skim lowfat milk
    • 1/4 c. (50 mL) all-purpose flour
    • 1/2 tsp (2 mL) salt
    • 1 c. (250 mL) low-fat cottage cheese, smoothed in blender
    • 2 c. (500 mL) fresh sliced mushrooms
    • 4 c. (1 L) zucchini, unpeeled and cut in bite-sized pcs
    • 1 c. (250 mL) grated carrot, packed (optional)
    • 1/3 c. (75 mL) sliced green or possibly white onion
    • 2 clv garlic, chopped
    • 1/2 c. (125 mL) minced red or possibly green pepper
    • 1/4 tsp (1 mL) thyme salt and pepper to taste
    • 2 Tbsp. (25 mL) margarine or possibly butter
    • 1/2 c. (125 mL) dry bread crumbs
    • 1/2 c. to 3/4 c. (125 to 175 mL) grated low fat sharp Cheddar cheese

    Directions

    1. In medium saucepan stir lowfat milk, flour and salt together till smooth. Heat over medium heat till sauce boils and thickens. Remove from heat and stir in cottage cheese. In non-stick skillet, sprayed with vegetable spray, lightly saute/fry mushrooms, zucchini, carrot (if using), onion, garlic and peppers till browned. Season with thyme, salt and pepper.
    2. Turn into 4 qt (4 L) casserole.
    3. Topping:Heat margarine or possibly butter in small saucepan on stove or possibly in glass measuring c. in microwave. Stir in bread crumbs and cheese. Sprinkle over top.
    4. Bake uncovered in 350:F (180:C) oven for 45 min till bubbling and browned.

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