Free Recipe Zucchini and Pattypan Casserole
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Zucchini and Pattypan Casserole Recipe
2 c Plain fat-free yogurt
Equivalent of 2 egg whites;
-lightly beaten (1
-Tablespoons Ener-G egg
-replacer + 2 Tablespoons
-water, whipped with a
-whisk)
1/4 c Chopped onion
3 c Cooked brown rice
2 c Diced zucchini
2 c Diced pattypan or yellow
-summer squash
1 c Diced red bell pepper (I
-used red and orange)
1/2 ts Dried dill leaves
1/2 c Whole-grain bread crumbs
Zucchini and Pattypan Casserole Preparation
Saute the onion until translucent; stir into the yogurt. Lightly saute the zucchini and squash. Spread the rice on the bottom of a medium-sized baking dish. Combine the zucchini, squash, red pepper, and dill. Place on top of the rice. Pour the yogurt-onion mixture over the squash and top with bread crumbs. Bake for 30 minutes or until crumbs are lightly browned in a pre-heated 350 degree F oven. Makes 6 servings. Adapted from: 500 Fat-Free Recipes by Sarah Schlesinger. Posted to fatfree digest V97 #204 by Lachman, Diane <dlachman@path.org> on Sep 8, 1997
Cooking Temperature:
Recipe Serves: 1
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