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Baked Zucchini Casserole


Thursday, January 01, 2004
12 servings, approximately ½ cup each
Butter-flavored cooking spray1 C. egg substitute
1 tsp. salt
¼ tsp. ground black pepper
1/3 C. Italian cheese blend (mozzarella, provolone, Parmesan, Romano, fontina and asiago)
1/3 C. fresh basil leaves, torn into small pieces
2 tsp. dried thyme
3 T. finely chopped fresh Italian parsley
2 lb. zucchini, diced
1 pkg. (8 oz.) shredded low-fat mozzarella cheese (1.5g fat per ounce)
2 medium tomatoes, diced
1 medium tomato, sliced
½ C. fine dry Italian bread crumbs
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with butter-flavored cooking spray. Combine egg substitute, salt and pepper in a small bowl. Set aside. In a separate bowl, combine cheese blend, basil, thyme and parsley. Set aside. Place half of the zucchini in baking dish. Top with half of the mozzarella cheese, all of the diced tomatoes, half of the basil mixture, remaining zucchini, remaining mozzarella, remaining basil mixture. Arrange tomato slices over top. Sprinkle with breadcrumbs. Pour egg mixture over top of casserole. Spray lightly with butter-flavored cooking spray. Bake 45 minutes, or until top is golden. Let stand 10 minutes before cutting.
Nutrition Facts:
93 calories, 8g carbohydrate, 10g protein, 2.3g fat, 1.2g saturated fat, 4mg cholesterol, 1.6g dietary fiber, 472mg sodium
Adapted recipe by Cherree Adams, MS, RD, LD
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