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Vegetable: Low Fat Veggie Casserole

Source of Recipe


Franks Recipes






List of Ingredients



• 1 1/2 tablespoons grated parmesan cheese
  
• 1 minced clove garlic
  
• 1/3 cup minced fresh parsley
  
• 1/8 teaspoon salt
  
• 1/2 pound small red potatoes, sliced thinly
  
• Vegetable cooking spray
  
• 1 cup yellow squash, sliced
  
• 1 cup zucchini, sliced
  
• 1 1/2 cups fresh mushrooms, sliced
  
• 1 (8 ounce) can no salt added tomato sauce
  
• 1/4 cup part skim mozzarella cheese, shredded
  






Instructions



1. Preheat oven to 350 degrees. In a small bowl, combine first 4 ingredients; mixing well to coat. Coat a baking dish with cooking spray. Place potatoes on bottom and sprinkle with 1/4 of parsley mixture. Top with zucchini and sprinkle with 1/4 of parsley mixture. Top with squash and sprinkle with 1/4 of parsley mixture. Top with mushrooms and sprinkle with remaining parsley mixture over top.
   
   
2. Pour tomato sauce over vegetables. Cover with foil and pierce foil with a fork in 3 or 4 places. Bake for 45 minutes. Remove foil and sprinkle with mozzarella cheese. Continue baking, uncovered, for 5 to 10 minutes more or until cheese melts.
   
   
3. Makes 6 servings
   
   
4. Calories: 80, Fat: 1.6 g, Carbohydrates: 31.9 g, Sodium: 168 mg, Fiber: 3.3 g