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zucchini-pattypan-casserole recipe

Date: Mon, 8 Sep 1997 09:10:24 -0700
From: "Lachman, Diane" (dlachman@path.org)

My contribution to the vegetarian potluck at work today:

Zucchini and Pattypan Casserole

2 cups plain fat-free yogurt
equivalent of 2 egg whites, lightly beaten=20
	(1 Tablespoons Ener-G egg replacer + 2 Tablespoons
        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 teaspoon dried dill leaves
1/2 cup whole-grain bread crumbs

Saute 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 degree F oven.

Makes 6 servings.

Adapted from: 500 Fat-Free Recipes by Sarah Schlesinger.

kwlacto lacto