Zucchini-noodle Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 ounce: Noodles, cooked al dente, drained
1 cup: Onions, Chopped
1 cup: Mushrooms, Sliced
1 cup: Zucchini, grated
1/4 tsp: Thyme,
1/4 tsp: Basil,
1/4 tsp: Oregano,
Salt and pepper to taste,
1 cup: Cottage cheese, lowfat
1/3 cup: Parmesan cheese, grated
1/2 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, 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
Source from luhu.jp
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
Source from luhu.jp