Zucchini-mozzarella Casserole Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Margarine +,
1/2 tsp: Dried oregano,
1 tsp: Margarine,
1/4 tsp: Dried basil,
4 cup: Zucchini, thinly sliced
Salt and pepper to taste,
1/2 cup: Onions, chopped
2: Eggs, slightly beaten
2 tbsp: Parsley flakes,
6 ounce: Mozzarella, shredded
1/8 tsp: Garlic powder,
1 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp