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Greek Zucchini Casserole




Source of Recipe


Internet


List of Ingredients




1/4 C. nonfat chicken broth
1 C. chopped onion
1 clove garlic, minced
2 C. chopped tomatoes
1/2 t. dries rosemary leaves
1 t. dries mint leaves
1/4 C. chopped parsley
1 t. honey
1/4 t. black pepper
1 C. tomato sauce
2 C. nonfat cottage cheese
2 egg whites, lightly beaten
2 large zucchini, slices 1/2" thick
1/2 C. nonfat Parmesan cheese


Recipe



Heat broth in heavy saucepan on medium. Add onion and garlic. Cook for 5 minutes or until veggies are lightly browned. If necessary, ad more liquid. Add tomatoes, rosemary, mint, parsley, honey, pepper and tomato sauce. Simmer, covered 15 minutes. In a bowl combine cottage cheese and egg whites. Chill until casserole assembly is ready. Broil zucchini on both sides until lightly browned. Preheat oven to 375*.

Assembly: Place half the sauce on the bottom of a 9"x13" baking dish. Sprinkle with half the parmesan cheese. Place a layer of zucchini and top with cottage cheese mixture. Layer the remaining zucchini slices and top with remaining tomato sauce and Parmesan cheese. Bake for 45 minutes. Let stand 10 minutes before cutting.