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.
Serving size: Complete recipe
Calories 636 Calories from Fat 325
% Daily Value*
Total Fat 38 g57.8%
Saturated Fat 23.1 g115.3%
Trans Fat 0 g
Cholesterol 115.7 mg38.6%
Sodium 1931.6 mg80.5%
Total Carbohydrates 38 g12.6%
Dietary Fiber 7.7 g30.8%
Sugars 21.3 g
Protein 41 g81.9%
Vitamin A 52.1% Vitamin C 199.9%
Calcium 112.5% Iron 16.7%
*Based on a 2000 Calorie diet