Rating: 4 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2
Recipe by Cooking Light October 1998

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini and mushrooms; sauté 10 minutes. Remove from heat. Add 1/4 cup cheese, parsley, salt, pepper, garlic, and tomatoes.

  • Combine 1/4 cup cheese and squash. Arrange squash mixture in a large gratin dish or shallow 1 1/2-quart baking dish coated with cooking spray. Spoon tomato mixture over squash. Combine 1/4 cup cheese and breadcrumbs; sprinkle over tomato mixture. Bake at 450° for 15 minutes or until bubbly.

Nutrition Facts

116 calories; calories from fat 29%; fat 3.7g; saturated fat 1.7g; mono fat 1.3g; poly fat 0.4g; protein 6.6g; carbohydrates 15.9g; fiber 2g; cholesterol 8mg; iron 1.7mg; sodium 311mg; calcium 148mg.
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