Yield: 8 Servings
|1 large||Zucchini, (2 cups) quartered lengthwise and sliced|
|1 large||Yellow squash, (2 cups) quartered lengthwise and sliced|
|½ cup||Grated Parmesan cheese|
|1½ cup||Sliced mushrooms|
|1½ cup||Diced tomato|
|1 cup||Thinly sliced onion|
|1 tablespoon||Olive oil|
|½ teaspoon||Dried oregano|
|½ teaspoon||Dried basil|
Combine all ingredients in a bowl, and toss gently.
Cut 8 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1 cup vegetable mixture near the fold.
Fold parchment paper, and seal the edges with narrow folds; place the packets on baking sheets. Bake at 400 degrees for 20 minutes or until the packets are puffed and lightly browned. Yield: 8 servings.
Per serving: 61 Calories; 3g Fat (48% calories from fat); 3g Protein; 5g Carbohydrate; 4mg Cholesterol; 164mg Sodium NOTES : Place the packets on individual servings plates, and cut open; serve immediately.
Recipe by: Cooking Light, June 1995, page 95 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.