Filus59602
Senior Cook
A Healthier Zucchini Casserole
1 cup (250 mL) skim milk
1/4 cup (50 mL) all-purpose flour
1/2 teaspoon (2 mL) salt
1 cup (250 mL) low-fat cottage cheese, smoothed in blender
2 cups (500 mL) fresh sliced mushrooms
4 cups (1 L) zucchini, unpeeled and cut in bite-sized pieces
1 cup (250 mL) grated carrot, packed (optional)
1/3 cup (75 mL) sliced green or white onion
2 garlic cloves, minced
1/2 cup (125 mL) chopped red or green pepper
1/4 teaspoon (1 mL) thyme
salt and pepper to taste
Topping:
2 tablespoons (25 mL) margarine or butter
1/2 cup (125 mL) dry bread crumbs
1/2 cup to 3/4 cup (125 to 175 mL) grated low fat sharp Cheddar cheese
In medium saucepan stir milk, flour and salt together until smooth. Heat
over medium heat until sauce boils and thickens. Remove from heat and
stir in cottage cheese. In non-stick skillet, sprayed with vegetable
spray, lightly saute mushrooms, zucchini, carrot (if using), onion,
garlic and peppers until browned. Season with thyme, salt and pepper.
Turn into 4 quart (4 L) casserole.
Topping:
Melt margarine or butter in small saucepan on stove or in glass measuring
cup in microwave. Stir in bread crumbs and cheese. Sprinkle over top.
Bake uncovered in 350:F (180:C) oven for 45 minutes until bubbling and
browned.
1 cup (250 mL) skim milk
1/4 cup (50 mL) all-purpose flour
1/2 teaspoon (2 mL) salt
1 cup (250 mL) low-fat cottage cheese, smoothed in blender
2 cups (500 mL) fresh sliced mushrooms
4 cups (1 L) zucchini, unpeeled and cut in bite-sized pieces
1 cup (250 mL) grated carrot, packed (optional)
1/3 cup (75 mL) sliced green or white onion
2 garlic cloves, minced
1/2 cup (125 mL) chopped red or green pepper
1/4 teaspoon (1 mL) thyme
salt and pepper to taste
Topping:
2 tablespoons (25 mL) margarine or butter
1/2 cup (125 mL) dry bread crumbs
1/2 cup to 3/4 cup (125 to 175 mL) grated low fat sharp Cheddar cheese
In medium saucepan stir milk, flour and salt together until smooth. Heat
over medium heat until sauce boils and thickens. Remove from heat and
stir in cottage cheese. In non-stick skillet, sprayed with vegetable
spray, lightly saute mushrooms, zucchini, carrot (if using), onion,
garlic and peppers until browned. Season with thyme, salt and pepper.
Turn into 4 quart (4 L) casserole.
Topping:
Melt margarine or butter in small saucepan on stove or in glass measuring
cup in microwave. Stir in bread crumbs and cheese. Sprinkle over top.
Bake uncovered in 350:F (180:C) oven for 45 minutes until bubbling and
browned.
