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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Hearty and delicious. Can be a great side dish or an entire vegetarian meal. Ingredients:
3/4 cup zucchini, chopped |
3/4 cup summer squash, chopped |
1 small onion, chopped |
2 garlic cloves, minced |
1/2 cup tomato |
3/4 cup portabella mushroom |
4 ounces reduced-fat cream cheese |
1/4 cup parmesan cheese |
1/4 cup water |
3 tablespoons fresh dill |
2 tablespoons arugula |
olive oil |
flour |
Directions:
1. First, you'll want to get a sauce pan on the stove. Once it's hot add the olive oil and half of the onion, cook for one minute add half of the garlic and cook for one minute more.
2. Now you'll want to add in the cream cheese and flour. Stir to combine the ingredients then add parmesan cheese. Here you may want to add more olive oil then water. Let simmer.
3. Now add all of your chopped veggies and herbs into a baking pan. Drizzle with olive oil, add salt and pepper to taste.
4. Let it cook for 45 minutes in a 350 degree oven.
5. For the yummy part. Pour the cream cheese mixture over the veggies and let bake for another 15 minutes.
6. Top with bread crumbs or french onions. Let stand and enjoy.
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