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
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
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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