Zucchini with cheese - butter busters^
9 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Zucchinin |
| ¼ | cup | Flour |
| 1 | teaspoon | Lite salt, optional |
| 1½ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Pepper |
| ¼ | cup | Liquid Butter Buds or fatfree chicken broth |
| 2 | mediums | Tomatoes, sliced |
| 1 | cup | Mock sour cream or fatfree sour cream |
| 2 | cups | Grated nonfat Cheddar cheese |
| ⅓ | cup | Fatfree Alpine Lace or Weight Watchers Parmesan cheese |
Directions
Preheat oven to 350F. Spray a 9" square casserole dish with nonstick cooking spray. With a stiff brush, scrub zucchini well. Cut crosswise into ¼" slices. In a medium bowl, combine flour with ½ teaspoon lite slat, ½ teaspoon oregano and ⅛ teaspoon pepper. Toss zucchini slices in seasoned flour, coating well. Slowly heat liquid Butter buds or chicken broth in a nonstick skillet. Saute zucchinin slices until golden brown, about 4 minutes on each side. Drain on paper towels. Cover bottom of baking dish with zucchini slices. Top with tomato slices. Combine Mock sour cream (1 cup nonfat cottage cheese blended in blender with 1 tablespoon nonfat yogurt and 1 tablespoon lemon juice), ½ teaspoon lite salt, oregano and pepper sand spread evenly over tomato slices. Sprinkle with cheddar and Parmesan cheeses. Bkae 30-35 minutes. Per serving: 77cal., 0.3g fat (4%), 2mg chol., 1g fiber, 7g pro., 7g carb., 185mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95