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Recipe: Zucchini Provolone Bake (using ricotta and egg substitute)

Side Dishes - Vegetables
ZUCCHINI PROVOLONE BAKE

1 cup coarsely chopped onion
4 cups thinly sliced zucchini
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded provolone cheese
1/2 cup nonfat ricotta cheese
1/2 cup egg beaters egg substitute

Coat a large skillet with cooking spray; place over medium heat until just hot, not smoking. Add onion and cook 5 minutes or until tender, stirring occasionally.

Add zucchini and cook 5 minutes or until zucchini is crisp-tender (don't overcook!), stirring frequently.

Remove from heat; stir in basil, salt and pepper. Add cheeses and egg substitute; mix well. Spoon into a 1 quart casserole coated with cooking spray.

Bake at 350 degrees F for 35 to 40 minutes or until top is browned.

Makes 8 servings
Source: Sharon Barbour
MsgID: 3158516
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - August 2015 Daily ...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

"By replacing lasagna noodles with thin layers of sliced zucchini, the carbs stay low, but the flavor is still full and zesty." - From: The Casserole Queens Make-a-Meal Cookbook

"When the pie emerges from the oven, the tomatoes will be near bursting, their juices mingling with the cheeses, zucchini, and basil." - From: Martha Stewart's Pies and Tarts
Low fat, no ricotta cheese. - From: Betty Crocker The 300 Calorie Cookbook
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