Zucchini-Noodle Casserole
- 6 oz Noodles; cooked al dente,
- -drained
- 1 c Onions; Chopped
- 1 c Mushrooms; Sliced
- 1 c Zucchini; grated
- 1/4 ts Thyme
- 1/4 ts Basil
- 1/4 ts Oregano
- Salt and pepper to taste
- 1 c Cottage cheese;lowfat
- 1/3 c Parmesan cheese; grated
- 1/2 c Nonfat yogurt
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, 1/2 of the parmesan
cheese and the yogurt, combining well. Gently fold in the noodles.
Turn into a 1-1/2 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
on Aug 05, 97
mushrooms and zucchini 2 to 3 min. or until tender-crisp.
Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the parmesan
cheese and the yogurt, combining well. Gently fold in the noodles.
Turn into a 1-1/2 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
