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Low Fat Veggie Casserole (high fiber)
11/2 tablespoon grated Parmesan cheese
1 minced clove of garlic
1/3 cup minced fresh parsley
1/8 tsp salt
1/2 lb. small red potatoes, sliced thinly
vegetable cooking spray
1 cup yellow squash, sliced
1 cup zucchini, sliced
11/2 cups fresh mushrooms sliced
1 x 8-oz. can tomato sauce, no-added-salt
1/4 cup part-skim mozzarella cheese, shredded
Preheat oven to 350 F. In a small bowl, combine first 4 ingredients; mixing well. Coat a baking dish with cooking spray. Place potatoes on bottom and sprinkle with 1/4 of parsley mixture. Top with zucchini and sprinkle with 1/4 of parsley mixture. Top with squash and sprinkle with 1/4 of parsley mixture. Top with mushrooms and sprinkle remaining parsley mixture over top.
Pour tomato sauce over vegetables. Cover with foil and pierce foil with a fork in 3 or 4 places. Bake for 45 minutes. Remove foil and sprinkle with mozzarella cheese. Continue baking, uncovered, for 5-10 more minutes or until cheese melts.
Makes 6 servings.
Calories.....80.....Fat.....1.6 g.....Carbs.....31.9 g......Sodium.....168 mg.....Fiber.....3.3 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
