Zucchini And Pattypan Casserole Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Plain fat-free yogurt,
Equivalent of 2 egg whites, lightly beaten (1 Tablespoons Ener-G egg replacer + 2 Tablespoons water, whipped with a whisk)
1/4 cup: Chopped onion,
3 cup: Cooked brown rice,
2 cup: Diced zucchini,
2 cup: Diced pattypan or yellow summer squash,
1 cup: Diced red bell pepper, I used red and orange
1/2 tsp: Dried dill leaves,
1/2 cup: Whole-grain bread crumbs,
Directions:
Saute the onion until translucent; stir into the yogurt. Lightly saute the
zucchini and squash. Spread the rice on the bottom of a medium-sized baking
dish. Combine the zucchini, squash, red pepper, and dill. Place on top of
the rice. Pour the yogurt-onion mixture over the squash and top with bread
crumbs. Bake for 30 minutes or until crumbs are lightly browned in a
pre-heated 350 degree F oven.
Makes 6 servings.
Adapted from: 500 Fat-Free Recipes by Sarah Schlesinger.
Posted to fatfree digest V97 #204 by "Lachman, Diane"
on Sep 8, 1997
Source from luhu.jp
zucchini and squash. Spread the rice on the bottom of a medium-sized baking
dish. Combine the zucchini, squash, red pepper, and dill. Place on top of
the rice. Pour the yogurt-onion mixture over the squash and top with bread
crumbs. Bake for 30 minutes or until crumbs are lightly browned in a
pre-heated 350 degree F oven.
Makes 6 servings.
Adapted from: 500 Fat-Free Recipes by Sarah Schlesinger.
Posted to fatfree digest V97 #204 by "Lachman, Diane"
on Sep 8, 1997
Source from luhu.jp
Tags
None