Recipe By : Lisa
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Casseroles
Zucchini Lisa's
Amount Measure Ingredient -- Preparation Method
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1 small zucchini -- sliced 1/3" thick
1 small yellow squash -- sliced 1/3" thick
1 medium white squash -- sliced 1/3" thick
1 small onion -- sliced thin
1 small tomato -- seeded and chopped
3 tablespoons green olive -- sliced
1/2 teaspoon dried oregano
1 can low-fat cheese soup
1/4 cup no-fat half and half
2 tablespoons flour
salt and pepper -- to taste
1/4 cup Italian bread crumbs
2 tablespoons low-fat cheddar cheese -- shredded
Preheat oven to 375. Spray casserole dish with cooking spray.
Toss vegetables in casserole dish. Combine oregano, cheese soup, half &
half, flour and salt in pepper in a small bowl; mix thoroughly. Toss
vegetables with soup mixture; sprinkle breadcrumbs and cheese over top.
Bake for 30 minutes or until vegetables are tender but al dente.
