Zucchini Supper Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an easy and absolutely delicious vegetable casserole. Great with any meal and works well as pot luck dish. Ingredients:
3-1/2 cups shredded zucchini |
1/2 tsp. salt |
3/4 -1 cup egg substitute |
1/2 cup dry bread crumbs |
1/4 cup all-purpose flour |
2 tsp. italian seasoning |
1/2 lb. sliced fresh mushrooms |
2 garlic cloves, minced |
2 tsp. olive or canola oil |
1-15 oz. can pizza sauce, divided |
note: you can use your favourite spaghetti sauce as well |
3/4 cup chopped green pepper |
1/4 cup sliced ripe olives, drained |
1-1/2 cups shredded mozzarella cheese, divided |
(i'm sure low fat mozzarella cheese would work just fine) |
Directions:
1. Place shredded zucchini in a colander over a plate; sprinkle with salt and toss.
2. Let stand for 15 minutes.
3. Rinse and drain well.
4. In a bowl, combine the zucchini, egg substitute, bread crumbs,
5. flour and Italian seasoning.
6. Spread in an 11 x 7 baking dish coated with nonstick cooking spray.
7. Bake, uncovered, 350 F for 25 minutes.
8. In a nonstick skillet, saute' mushrooms and garlic in oil.
9. Spread half of the pizza sauce over zucchini mixture.
10. Sprinkle with the mushrooms, green pepper, olives and half of the cheese.
11. Top with remaining pizza sauce and cheese.
12. Bake 15 minutes longer or until hot and bubbly.
13. Serves 6
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