Zucchini and pattypan casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Plain fat-free yogurt |
| Equivalent of 2 egg whites; lightly beaten (1 Tablespoons Ener-G egg replacer + 2 Tablespoons water, whipped with a whisk) | ||
| ¼ | cup | Chopped onion |
| 3 | cups | Cooked brown rice |
| 2 | cups | Diced zucchini |
| 2 | cups | Diced pattypan or yellow summer squash |
| 1 | cup | Diced red bell pepper (I used red and orange) |
| ½ | teaspoon | Dried dill leaves |
| ½ | cup | Whole-grain bread crumbs |
Directions
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@...> on Sep 8, 1997