Zucchini-Noodle Casserole

Categories: Low-fat | Pasta | Zucchini

Serves: 4 Servings

Ingredients:

6 oz Noodles; cooked al dente,
-drained
1 c Onions; Chopped
1 c Mushrooms; Sliced
1 c Zucchini; grated
1/4 ts Thyme
1/4 ts Basil
1/4 ts Oregano
Salt and pepper to taste
1 c Cottage cheese;lowfat
1/3 c Parmesan cheese; grated
1/2 c Nonfat yogurt

Instructions:
While noodles are cooking, saute onions till soft and transparent. Cook
mushrooms and zucchini 2 to 3 min. or until tender-crisp.

Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the parmesan
cheese and the yogurt, combining well. Gently fold in the noodles.

Turn into a 1-1/2 quart oiled baking dish. Sprinkle with remaining Parmesan
cheese.

Bake at 350 about 20 to 25 min. or until heated through.

Recipe by: Net

Posted to JEWISH-FOOD digest V97 #226 by Annice Grinberg
on Aug 05, 97

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