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Casserole, Zucchini-Noodle (D)
Source: Internet
Serves: 4

6 ounces noodles, whole wheat, cooked al dente, drained
1 cup onions, chopped
1 cup mushrooms, sliced
1 cup zucchini, grated
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
salt and pepper to taste
1 cup cottage cheese, lowfat
1/3 cup Parmesan cheese, grated
1/2 cup nonfat yogurt

While noodles are cooking, sauté onions until soft and transparent. Cook mushrooms and zucchini 2 to 3 minutes or until tender-crisp.

Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the Parmesan cheese, and the yogurt, combining well.

Gently fold in the noodles.

Turn into a 1-1/2 quart oiled baking dish. Sprinkle with remaining Parmesan cheese.

Bake at 350°F about 20 to 25 minutes or until heated through.

Posted by Annice Grinberg, Z'L

Nutritional Info Per Serving: 55 Calories (kcal); 2g Total Fat; (34% calories from fat); 4g Protein; 6g Carbohydrate; 5mg Cholesterol; 127mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates