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Instead of using the usual parmesan cheese in the shaker tube, try using fresh, grated parmesan.
You can add a layer of thinly sliced bell pepper under the tomato layers for extra texture and flavor.
If your diet allows for the fat, use regular cottage cheese for a richer dish.
You can buy fresh basil (and most fresh green herbs) in larger supermarkets in the fresh produce area.
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| Zucchini Casserole |
Ingredients
(6 servings - 12.5 g protein and 7 g carb per serving)
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| 3 medium |
zucchini, sliced |
| 1/2 cup |
chopped onion |
| 2 medium |
tomatoes, sliced |
| 2 tablespoons |
olive oil |
| 1 pound |
lowfat cottage cheese |
| 1 tsp |
basil |
| 1/2 tsp |
oregano |
| 1/3 cup |
parmesan cheese |
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- Preheat oven to 350 degrees.
- In large skillet, saute zucchini and chopped onion in olive oil.
- In blender or food processor, combine cottage cheese, basil, and oregano.
- Lightly spray casserole or baking dish with non-stick cooking spray.
- Place alternating layers of zucchini, cottage cheese mixture, and tomato slices.
- Top with parmesan cheese.
- Bake uncovered dish for 25-30 minutes.
- Serve while hot.
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