Zucchini and Pattypan Casserole
Ingredients:
- 2 cups plain fat-free yogurt
- equivalent of 2 egg whites, lightly beaten
- 1 Tbsp Ener-G egg replacer + 2 Tbsp water (whipped with a whisk)
- 1/4 cup chopped onion
- 3 cups cooked brown rice
- 2 cups diced zucchini
- 2 cups diced pattypan or yellow summer squash
- 1 cup diced red bell pepper (I used red and orange)
- 1/2 tsp dried dill leaves
- 1/2 cup whole-grain bread crumbs
Preparation:
Sauté 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° F oven.
Servings: 6Source: Diane Lachman; Adapted from: 500 Fat-Free Recipes by Sarah Schlesinger
Submitted by: Recipe Group Member
Date: Sep 8, 1997
