Vegetable oil spray
6 medium zucchini or crookneck squash, thinly sliced (about 6 cups)
1-teaspoon olive oil
3/4 cup sliced onion (1-1/2 medium)
2 large tomatoes or 4 Italian plum tomatoes, thinly sliced
1-1/4 teaspoons dried basil, crumbled
1 teaspoon salt-free all-purpose seasoning
3/4 teaspoon dried oregano, crumbled
4 ounces nonfat or part-skim mozzarella, shredded (1 cup)
1/3 cup grated Parmesan cheese
2 tablespoons finely snipped fresh parsley
Preheat oven to 375 degrees F. Lightly spray a 2-quart casserole dish
with vegetable oil spray. Put zucchini in a saucepan with water
to
cover by 1/2 inch. Bring to a boil over high heat. Reduce heat
and
simmer for 4 to 5 minutes, or until tender. Drain. Transfer
to a
large bowl. Heat olive oil in a small skillet over medium-high
heat.
Sauté onions until translucent, 2 to 3 minutes. Add onions,
tomatoes,
basil, all-purpose seasoning, and oregano to zucchini, stirring well.
Spoon half the zucchini mixture into casserole dish. Sprinkle with
mozzarella. Add remaining zucchini mixture. Sprinkle with Parmesan.
Bake, uncovered, for 25 to 30 minutes. Sprinkle with parsley.
Nutritional Information Per Serving: Calories: 110; Fat: 3 grams;
Carbohydrates: 13 grams; Protein: 10 grams; Sodium: 291 mg;
Cholesterol: 6 mg. Exchanges: 1-1/2 Vegetables, 1/2 Low-Fat Milk
Serves: 6. Source: "The New American Heart Association Cookbook"