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Casserole, Potato/Zucchini (D)
Source: Internet
Serves: 4

3 medium baking potatoes, peeled
1 small zucchini
1 medium onion
1 can evaporated skim milk
2 tablespoons flour
1 dash cayenne pepper
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons parsley
1/4 cup Parmesan cheese

Thinly slice veggies and layer in sprayed casserole dish.

Combine all rest except Parmesan and pour over.

Sprinkle with 1/4 cup Parmesan cheese (regular, low-fat or fat-free). Cover and bake at 350°F for 1-1/2 hrs.

Posted by Annice Grinberg

Nutritional Info Per Serving: 217 Calories (kcal); 2g Total Fat; (8% calories from fat); 11g Protein; 40g Carbohydrate; 6mg Cholesterol; 445mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates