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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 350
% Daily Value**
Total Fat 17g
26%
Saturated Fat 4g
6%
Unsaturated Fat 8g
Cholesterol 10mg
3%
Sodium 448mg
19%
Total Carbohydrate 35g
12%
Dietary Fiber 3g
13%
Sugars 7g
Protein 17g
Vitamin A  12%Vitamin C  13%
Calcium  23%Iron  14%
Potassium  13%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Zucchini-Noodle Casserole

Recipe Tags: Casserole Recipes

Date Added: June 11, 2009

Ingredients:

1/4 Teaspoon Oregano dried leaf
1/4 Teaspoon Thyme Leaves
1/2 Cup Non-Fat Yogurt
1/4 Teaspoon Basil
1/3 Cup Parmesan Cheese grated
1 Cup Onion Chopped
1 Cup Zucchini grated
1 Cup Mushroom Sliced
6 Ounces Noodles cooked al dente, drained
1 Cup Cottage Cheese lowfat
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Directions:

1. While noodles are cooking, saute onions till soft and transparent.

2. Cook mushrooms and zucchini 2 to 3 min. or until tender-crisp.

3. Stir in herbs, salt and pepper.

4. Add cottage cheese, 1/2 of the Parmesan cheese and the yogurt, combining well.

5. Gently fold in the noodles.

6. Turn into a 1-1/2 quart oiled baking dish.

7. Sprinkle with remaining Parmesan cheese.

8. Bake at 350 about 20 to 25 min. or until heated through.

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Dietary Notes:
This recipe is low-cholesterol with 10mg per serving

This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yogurt, Gluten, Mushroom, MSG, Cheese, Onion allergies.
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