Zucchini Casserole
| If you like zucchini as much as I do, here is a great casserole to try. This recipe can be a side dish or a main meal. It's up to you ;-) Prep: 20 minutes Cook: 40 minutes Servings: 6 |
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Ingredients:
- 3-1/2 - 4 cups zucchini, shredded
- 1/2 tsp. salt
- 3/4 -1 cup egg substitute
- 1/2 cup dry bread crumbs
- 1/4 cup all-purpose flour
- 2 tsp. Italian seasoning
- a squirt of Italian Salad Dressing (I prefer Kraft)
- 1/2 lb. sliced fresh mushrooms
- 1 onion, either sliced or chopped
- 2 tsp. olive or canola oil
- 1-15 oz. can pizza sauce, divided
- 3/4 cup chopped green pepper
- 1/4 cup sliced ripe olives, drained
- Note: I like to add 2 garlic cloves, minced or finely chopped
- 1-1/2 cups shredded mozzarella cheese, divided
- (I'm sure low fat Mozzarella cheese would work just fine)
Directions:
- Place shredded zucchini in a colander over a plate.
- Sprinkle with a little salt and toss. Let stand for 15 minutes. Rinse and drain well.
- In a bowl, combine the zucchini, egg substitute, bread crumbs, flour, Italian seasoning and Italian Salad Dressing.
- Spread in an 11" x 7" baking dish coated with nonstick cooking spray.
- Bake, uncovered @ 350 F for 25 minutes.
- In a nonstick skillet, saute mushrooms and onions in oil.
- Spread half of the pizza sauce over zucchini mixture, sprinkle with mushrooms, onion, green pepper, olives and half of the cheese.
- Top with remaining pizza sauce and cheese.
- Bake 15 minutes longer or until hot and bubbly.
- Serves 6
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