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Cheesy Zucchini Bake




Source of Recipe


From "Got 2 Go: Feeding Families Fast" by Kathleen Hanna


List of Ingredients




Nonstick cooking spray

2 tablespoons vegetable oil

1 large onion, peeled, chopped

4 cups thinly sliced zucchini, about 3 to 4 medium

zucchini

1 tablespoon dried oregano

½ teaspoon garlic powder

¾ teaspoon salt

¼ teaspoon pepper

1 cup grated mozzarella or provolone cheese

½ cup ricotta cheese (not low-fat)

2 large eggs, beaten



Recipe



Preheat the oven to 350 degrees. Spray a 9-by-9-inch baking dish or 2-quart casserole dish with nonstick spray; set aside.

In a large skillet, warm the oil over medium-high heat. Add the onion, zucchini, oregano, garlic powder, salt and pepper. Saute for 5 minutes. Remove from the heat and drain any liquid that may have collected in the bottom of the pan. Add the mozzarella, ricotta and eggs. Toss gently, coating the zucchini well.

Fill the prepared baking dish with the vegetable mixture. Bake, uncovered, for 35 minutes or until top is browned. Remove from oven and let stand 5 minutes before serving.


SERVES 6

Start to finish: 10 minutes preparation, plus 35 minutes cooking time.

Per serving: 173 calories (61 percent from fat), 12 g fat (5 g saturated), 7 g carbohydrate, 10 g protein, 433 mg sodium, 90 mg cholesterol, 241 mg calcium, 2 g fiber.