Zucchini Cheese Casserole
|Zucchini||4 Medium, cut lengthwise into 0.5-inch-thick strips (About 5 Ounces Each)|
|Muenster cheese||4 Ounce, shredded|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Minced onion||1 Teaspoon|
|Dijon style mustard||1 Teaspoon|
Into 12-inch skillet pour water to a depth of about 1 inch and bring to a boil; add zucchini and salt, cover, and cook until tender-crisp, about 3 minutes.
Spray 2-quart flameproof casserole with nonstick cooking spray; drain zucchini and transfer to casserole.
In small bowl combine remaining ingredients, mixing well; spread over zucchini and broil until cheese melts and begins to brown, 4 to 5 minutes.