Zucchini-noodle casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Noodles; cooked al dente, drained |
| 1 | cup | Onions; Chopped |
| 1 | cup | Mushrooms; Sliced |
| 1 | cup | Zucchini; grated |
| ¼ | teaspoon | Thyme |
| ¼ | teaspoon | Basil |
| ¼ | teaspoon | Oregano |
| Salt and pepper to taste | ||
| 1 | cup | Cottage cheese;lowfat |
| ⅓ | cup | Parmesan cheese; grated |
| ½ | cup | Nonfat yogurt |
Directions
While noodles are cooking, saute onions till soft and transparent. Cook mushrooms and zucchini 2 to 3 min. or until tender-crisp.
Stir in herbs, salt and pepper. Add cottage cheese, ½ of the parmesan cheese and the yogurt, combining well. Gently fold in the noodles.
Turn into a 1-½ quart oiled baking dish. Sprinkle with remaining Parmesan cheese.
Bake at 350 about 20 to 25 min. or until heated through.
Recipe by: Net
Posted to JEWISH-FOOD digest V97 #226 by Annice Grinberg <VSANNICE@...> on Aug 05, 97