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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 8 |
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A great way to use up that zucchini! From the 1995 Heart Healthy Cookbook of delicious healthy recipes, Edina, MN. Makes 8, 6-ounce servings. Ingredients:
1 tablespoon vegetable oil |
1 garlic clove, minced |
1/2 cup diced onion |
6 medium zucchini, sliced (about 6 cups) |
2 cups no-salt-added tomato sauce |
1 tablespoon italian seasoning |
1/2 cup grated reduced-fat monterey jack cheese |
1/4 grated lowfat swiss cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Place oil and garlic in a skillet over medium-high heat; saute until garlic is browned.
3. Add onion and zucchini; toss well with garlic oil, gently stirring.
4. Stir in tomato sauce and seasonings.
5. Turn into a 2-quart baking dish.
6. Cover and bake for 20 minutes.
7. Remove from oven and sprinkle on cheeses.
8. Cover casserole and let sit for 2 minutes or until cheese melts- Serve immediately.
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