Italian-Style Zucchini

Italian-Style Zucchini

Serving Size: 6

Categories: Entree, Vegetarian, Side Dish

Amount Measure Ingredient -- Preparation Method

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vegetable oil spray

6 medium zucchini -- thinly sliced

2 tablespoons olive oil

3/4 cup onion -- sliced

1 teaspoon salt-free all purpose seasoning

1 1/4 teaspoons dried basil

3/4 teaspoon oregano

1/4 pound part skim milk mozzarella cheese -- shredded

1/3 cup parmesan cheese -- grated

2 tablespoons parsley -- minced

Preheat oven to 375F. Lightly spray a casserole with vegetable oil.

Place zucchini in a saucepan with enough water to cover, and cook over

medium-high heat until tender. Drain. Set aside.

Place olive oil in a small skillet over medium-high heat. Add onions and

saute until tender. Add seasoning, toss lightly , and remove from heat.

In a bowl, combine zucchini, onions, tomatoes, basil, and oregano. Toss

lightly to mix well. Place half of the zucchini mixture in prepared

casserole. Sprinkle mozzarella over it. Add remaining vegetable mixture,

and sprinkle Parmesan on top.

Bake, uncovered, 25 to 30 minutes. Sprinkle with parsley and serve hot.

Start to Finish Time: 50 minutes

Per Serving (excluding unknown items): 150 Calories; 9g Fat (53.8%

calories from fat); 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 14mg

Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2

Vegetable; 1 Fat.