Zucchini-noodle casserole

4 Servings

Ingredients

Quantity Ingredient
6 ounces Noodles; cooked al dente, drained
1 cup Onions; Chopped
1 cup Mushrooms; Sliced
1 cup Zucchini; grated
¼ teaspoon Thyme
¼ teaspoon Basil
¼ teaspoon Oregano
Salt and pepper to taste
1 cup Cottage cheese;lowfat
⅓ cup Parmesan cheese; grated
½ 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, ½ of the parmesan cheese and the yogurt, combining well. Gently fold in the noodles.

Turn into a 1-½ 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 <VSANNICE@...> on Aug 05, 97

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