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Zucchini-Noodle Casserole
6 ounces of noodles, cooked al dente,
1 cup of onions, chopped
1 cup of mushrooms, sliced
1 cup of zucchini, grated
1/4 teaspoon of thyme
1/4 teaspoon of basil
1/4 teaspoon of oregano
Salt and pepper to taste
1 cup of cottage cheese, lowfat
1/3 cup of Parmesan cheese; grated
1/2 cup of nonfat yogurt |
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While noodles are cooking, sauté 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 350ºF. about 20 to 25 min. or until heated through. 4 Servings
Recipe by: Net Posted to JEWISH-FOOD digest V97 #226 by Annice Grinberg on Aug 05, 97
 
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