Recipe: Vegetable Garden Loaf (no meat, using zucchini, carrots, oats, and cheese)

VEGETABLE GARDEN LOAF

1 tbsp. olive oil
1/2 cup chopped onion
1/2 cup grated zucchini
1 cup sliced, steamed carrots
1 cup steamed broccoli flowerettes
3/4 cup uncooked oatmeal
1 slice whole wheat bread, crumbled
3 tbsp. oat bran
3/4 cup (3 oz.) shredded low-fat Cheddar cheese
1/2 cup tomato sauce
1 egg
1 egg white
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. dried thyme
1/4 cup chopped fresh parsley
6 tbsp. grated Parmesan cheese

Preheat oven to 375 degrees F.

In small skillet, heat olive oil and saute onion until translucent, about 5 minutes.

In large bowl combine sauteed onion, zucchini, carrots, broccoli, oats, crumbled bread, oat bran and cheese; set aside.

In small bowl beat together tomato sauce, egg, egg white, seasonings and Parmesan cheese. Combine all ingredients and stir thoroughly to mix. Turn mixture into 9x5-inch loaf pan coated with nonstick spray.

Bake 30-35 minutes or until firm. Let stand 15 minutes before slicing.

Makes 1 (9x5-inch) loaf, 6 servings
From: sara, ga - 12-30-97