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

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