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Zucchini Pasta Casserole (for 2)

Source of Recipe

Down-Home Diabetic Cookbook – 2nd Edition
ZUCCHINI PASTA CASSEROLE
WW Points
Exchanges
Serves: 2

1 c. diced zucchini
1/2 c. diced green pepper
1/2 c. diced sweet red pepper
1/4 c. diced onion
1 T. vegetable oil
1/4 c. dry bread crumbs
1/4 tsp. salt-free seasoning blend
1/8 tsp. pepper
1 c. cooked tricolor spiral pasta
2 T. nonfat Parmesan cheese topping

In a small nonstick skillet, sauté vegetables in oil until tender, about 7 minutes. Stir in the next 3 ingredients; cook for 2-3 minutes. Remove from heat; stir in pasta.

Pour into a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with cheese topping. Bake, uncovered, at 375-F for 10 minutes or until heated through.

One serving equals: 227 calories…238 mg sodium…5 mg cholesterol…38 gm carbohydrate…9 gm protein…10 gm fat…4 gm fiber ++++ 2 starch…1 vegetable…1 fat…1/2 lean meat ++++ WWP: 5