Zucchini and pattypan casserole

1 Servings

Ingredients

Quantity Ingredient
2 cups Plain fat-free yogurt
Equivalent of 2 egg whites; lightly beaten (1 Tablespoons Ener-G egg replacer + 2 Tablespoons water, whipped with a whisk)
¼ cup Chopped onion
3 cups Cooked brown rice
2 cups Diced zucchini
2 cups Diced pattypan or yellow summer squash
1 cup Diced red bell pepper (I used red and orange)
½ teaspoon Dried dill leaves
½ 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" <dlachman@...> on Sep 8, 1997

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