Doctor (2007 03 17)
Zucchini & Tomatoes
1/2 c. plain, low-fat yogurt
4 tbsp. feta cheese, crumbled
3 zucchini, peeled and chopped
1/2 c. mushrooms, chopped (optional)
1 leek, sliced (optional)
2 tomatoes, chopped
Preheat oven to 350 degrees. In a medium-sized bowl, mix together yogurt, egg, herbs, and cheese.
Steam zucchini, mushrooms, and leeks. Arrange vegetables in a greased casserole dish and pour yogurt mixture on top. Bake until cheese melts, about 15 minutes.
Cemil (2007 05 18)
ZUCCHINI & TOMATO CASSEROLE
2 Medium Zucchini squash
2 Medium Tomatoes (diced)
1/2 Purple onion
3 Cloves garlic
1/2 Bell pepper
1 tbsp. Virgin olive oil
1 Sprig fresh basil and oregano
1 oz. Jack Cheese
1 oz. Mozzarella cheese
A very easy meal to prepare and quite nutritious.
1. Dice up the onion, garlic, and bell pepper. Sauté in virgin olive oil at a low heat.
2. Add zucchini and tomatoes along with fresh basil and oregano, place in a casserole dish.
3. Grate cheese and add on top of the vegetable mixture.
4. Bake at a medium low oven (300 degrees) for an hour.
Makes 4 large servings.