body{font-family:arial} h1,h2,h3,h4,h5,h6,h7,h8{font-family: arial} :link{color:(#7f7f56);}/*for unvisited links*/ :visited{color:(#ffffac);}/*for visited links*/ -->

Tuesday, January 28, 2014


Italian-Style Zucchini
Vegetable oil spray
6 medium zucchini, thinly sliced
2 T. olive oil
3/4  c. sliced onion
1 tsp. salt-free all-purpose seasoning
4 Italian plum tomatoes, sliced
1 ¼   tsps. dried basil
¾   tsp. oregano
¼  lb. shredded part-skim mozzarella cheese
1/3  c. freshly grated parmesan cheese
2 T. minced fresh parsley

Preheat oven to 375.  Lightly spray a casserole with vegetable oil.  Place zucchini in a saucepan with enough water to cover, and cook over medium-high heat until tender.  Drain and set aside.  Place olive oil in a small skillet over medium-high heat.  Add onions and saute’ until tender.  Add seasoning, toss lightly and remove from heat. 

In a bowl, combine zucchini, onions, tomatoes, basil, and oregano.  Toss lightly to mix well.  Place half of zucchini mixture in prepared casserole.  Sprinkle with mozzarella.  Add remaining vegetable mixture and sprinkle parmesan on top.  Bake uncovered, 25-30 minutes.  Sprinkle with parsley and serve hot. 

Nutrition Information:  1/6 recipe
Calories 206, Total fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 226 mg, Carbohydrate 19 g, Protein 12 g

No comments:

Post a Comment