Zucchini Casserole

This casserole not only serves as a delicious side dish, it is filling enough to serve as an entire vegetarian entrée. As an entrée it should provide 3 servings.

Serves 6

111 calories

2g fat

17g carbohydrates

7g protein

486mg sodium

3g fiber

Ingredients

1 clove fresh garlic, minced

1 teaspoon olive oil

4 large zucchini, sliced

1 cup white mushrooms, sliced

1 15-ounce can Italian-style stewed tomatoes

½ cup Italian-style bread crumbs

¼ cup shredded low-fat Parmesan cheese

¼ cup shredded low-fat mozzarella cheese

1. Coat a 9" × 13" baking dish with nonstick spray.

2. Place garlic and olive oil in a large skillet and sauté for 6 minutes on medium heat.

3. Add zucchini to skillet and sauté for 5 minutes. Add mushrooms to skillet and sauté for 5 minutes. Remove from burner, add tomatoes, and stir.

4. Pour veggies into the baking dish. Cover veggies with bread crumbs. Sprinkle both cheeses over bread crumbs.

5. Bake at 350°F for 15 minutes or until cheese melts and sauce boils.