Recipe By : Litton Freezer cooking
Serving Size : 4 Preparation Time :0:00
Categories : Micro Wave Vegetables
Casserole Eat-lf
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil spray -- or margarine
2 tablespoons seasoned bread crumbs -- dry, finely ground
1/2 pound (2 small) zucchini -- cut into 1/4" slices
diagonally
2 tablespoons fat-free parmesan cheese -- grated
1 small onion -- cut in half,
then cut into 1/4" strips
1 medium green bell pepper -- chopped
1 clove garlic -- minced
1 teaspoon olive oil -- or more
1 cup tomato sauce -- Italian style
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 container frozen Breaded Eggplant Slices -- see recipe
2 ounces pitted black olives -- sliced, optional
Generously spray or 'butter' a 9-in. pie plate. Coat sides and bottom with
bread crumbs, leaving any extra crumbs on bottom of plate. Set aside.
Place zucchini in 1-qt. casserole; cover. Microwave at High 2 to 4 minutes,
or until tender-crisp, stirring 1 or 2 times. Drain. Layer zucchini in pie
plate along sides and bottom. (Layers will overlap). Sprinkle with Parmesan
cheese. Set aside.
In medium bowl combine onion, green pepper, garlic and olive oil; cover.
Microwave at High 3 to 5 minutes, or until vegetables are tender. Drain.
Stir in tomato sauce, oregano and pepper. Spoon over zucchini. Top with
frozen eggplant slices. Micro- wave at High 7 to 12 minutes, or until hot,
rotating plate 1 or 2 times. Let stand 2 minutes.
Garnish with sliced black olives, if desired.
TOMATO SAUCE: use 1 can (8 oz.) tomato sauce plus 1/4 teaspoon sugar, 1/8
teaspoon dried basil leaves and 1/8 teaspoon onion powder
Adapted from Litton Vol 11: Microwave cooking from freezer (1982). Posted
on Eat-lf by 'Kitchen PATh' on 21 Jun 97. McServing 187 cals (29% fat) 6.3
g fat
