Zucchini-mozzarella casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Plus margarine |
| 4 | cups | Thinly sliced zucchini |
| ½ | cup | Chopped onions |
| 2 | tablespoons | Parsley flakes |
| ⅛ | teaspoon | Garlic powder |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Dried basil |
| Salt and pepper to taste | ||
| 2 | Eggs, slightly beaten | |
| 6 | ounces | Shredded mozzarella |
| 1 | teaspoon | Dijon mustard |
Directions
Melt margarine in a large nonstick skillet over medium heat. Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp. Remove from heat. Preheat oven to 350.
Add seasonings to zucchini mixture. In a large bowl, combine eggs, cheese, and mustard. Add zucchini mixture and stir until combined.
Pour into a casserole dish that has been sprayed with a nonstick cooking spray. Bake 35 minutes, or until lightly browned.
Per serving: 13g protein, 16g fat, 9g carb., 282mg sodium, 170mg chol., 227 calories.
From: Carolyn Shaw Date: 09-12-94