1 small Zucchini, sliced 1/3" thick
1 small Yellow squash, sliced 1/3" thick
1 medium White squash, sliced 1/3" thick
1 small Onion, sliced thin
1 small Tomato, seeded and chopped
3 tbsp Green olive, sliced
1/2 tsp Dried oregano
1 can Low-fat cheese soup
1/4 cup No-fat half and half
2 tbsp Flour
Salt and pepper, to taste
1/4 cup Italian bread crumbs
2 tbsp Low-fat cheddar cheese, shredded
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Preheat oven to 375. Spray casserole dish with cooking spray.
Toss vegetables in casserole dish. Combine oregano, cheese soup, half & half, flour and salt in pepper in a small bowl; mix thoroughly. Toss vegetables with soup mixture; sprinkle breadcrumbs and cheese over top. Bake for 30 minutes or until vegetables are tender but al dente.
Recipe by: Lisa Posted to EAT-L Digest by shade <liveoak@POLARIS.NET> on Sep 1, 1997
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