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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 8 |
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This is a wonderful summer side dish that is easy to prepare using those beautiful zucchinis from your garden! Please use the Panko bread crumbs-they make a difference! Oh yes, this is a winner. Ingredients:
1 1/2 tbs butter |
8 cups thinly sliced zucchini or ( combo of 4 cups of zucchini and 4 cups of yellow squash) |
1 cup sliced white onion |
2 cloves garlic, minced |
1/2 cup fat-free half-and-half (of course you can use regular!) |
4 tbs reduced-fat cream cheese (of course you can use regular!) |
3/4 cup panko bread crumbs (japanese-style bread crumbs), divided ( a must) |
3/4 cup grated parmesan cheese, divided. |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
nonstick cooking spray |
Directions:
1. Preheat oven to 450 degrees. In a large skillet, melt the butter over medium heat; add zucchini, onion and garlic. Cook, stirring occasionally until vegetables are tender, about 6 to 8 minutes.
2. Add the half-and-half and cream cheese to the vegetable mixture; stir to combine, allowing the cream cheese to melt.
3. Set aside 4 tablespoons of the panko and 5 tablespoons of the Parmesan cheese. Add the remaining 6 tablespoons of the panko and 5 tablespoons of Parmesan cheese, salt and pepper to the vegetable mixture; stir to combine.
4. Coat a 2-quart shallow baking dish with nonstick spray. Spoon mixture into the baking dish. Sprinkle the top with remaining panko and Parmesan cheese.
5. Bake until top is golden brown, about 10 to 12 minutes.
6. Enjoy!
7. 104 calories and 5g of fat per serving!
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