Cheese, Zucchini & Carrot Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This vegetable casserole uses the microwave to speed up the cooking of the zucchini and carrots; then it's finished in the oven for an old-fashioned, homey look and taste. Ingredients:
1 large onion, finely chopped |
1 stalk celery, finely chopped |
1 teaspoon olive oil |
1 clove garlic, minced |
2 cups diced zucchini |
1 large carrot, chopped |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1/8 teaspoon salt (optional) |
1/4 teaspoon dry mustard |
2 -3 drops hot pepper sauce |
4 cups whole wheat bread, cubes |
1 cup finely shredded fat-free cheddar cheese (4 ozs.) |
1 cup finely shredded low-fat cheddar cheese (4 ozs.) |
Directions:
1. In a 2 1/2-quart oven-safe, microwave-safe casserole, stir together the onions, celery, oil and garlic.
2. Cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes.
3. Stir in the zucchini, carrots, thyme, basil, salt (if using), mustard and hot-pepper sauce.
4. Cover and microwave for a total of 7 minutes, or until the vegetables are crisp-tender; stop and stir after 3 minutes.
5. Stir in the bread cubes, fat-free cheese and 3/4 cup of the reduced-fat cheese.
6. Bake at 400 degrees for 15 minutes, or until the cheese is melted.
7. Sprinkle with the remaining 1/4 cup reduced-fat cheese.
8. Bake for 2 to 3 minutes, or until the cheese on top is melted.
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