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Casserole, Zucchini Corn II (D)
Source: "Good Food Gourmet," by Jane Brody
Serves: 6

3 cups zucchini, sliced
1/4 teaspoon salt
1-1/3 cups cottage cheese, lowfat
3/4 cup dry bread crumbs
1/4 cup wheat germ
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, chopped
2 cups corn
2 medium tomatoes, sliced
3 ounces cheese, in thin strips

Salt zucchini and drain 15 minutes in colander. Squeeze dry.

Heat oven to 350°F.

Put zucchini in a greased 2-quart baking dish.

Combine cottage cheese, crumbs, wheat germ, and herbs. Spread half the mixture over the zucchini.

Spread the corn over, then the rest of the cheese mixture.

Cover with the tomatoes, then the cheese strips.

Cover with foil and bake 15 minutes. Uncover and bake 15 minutes. Let stand 10 minutes.

Posted by Annice Grinberg

Nutritional Info Per Serving: 169 Calories (kcal); 3g Total Fat; (12% calories from fat); 12g Protein; 27g Carbohydrate; 2mg Cholesterol; 424mg Sodium
Food Exchanges: 1-1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates