Parmesan Zucchini CasseroleThree Sisters Cookbook1 pound zucchini (cut into 1 inch lengthwise slices) 6 peeled garlic cloves Olive oil flavored cooking spray 1 cup Italian seasoned breadcrumbs 1 cup grated fresh Parmesan cheese 1 cup 2% reduced fat milk 1 cup fat-free ricotta cheese 1 teaspoon black pepper dash of salt 1/8 teaspoon ground nutmeg 1 large egg 1 cup diced fresh tomato 1 cup chopped fresh basil leaves 1 teaspoons vegetable oil Preheat broiler. Place zucchini and garlic in a non-stick baking sheet and coat with cooking spray. Broil 5 minutes or until garlic and zucchini are lightly browned. Remove garlic from baking sheet and mince. Set zucchini aside. Combine garlic, breadcrumbs, and Parmesan cheese; set aside. Mix milk, ricotta cheese, pepper, salt, nutmeg and egg in a medium bowl and set aside. Combine tomatoes, basil, and oil in a bowl and set aside. Preheat oven to 400 degrees Fahrenheit. Spread _ cup milk mixture in bottom of an 11 X 7-inch baking dish coated with cooking spray. Arrange zucchini slices covering the bottom of the pan and top with 1/3 cup of the breadcrumb mixture and _ cup of milk mixture. Repeat layers ending with zucchini slices. Top with tomato mixture and sprinkle with remaining breadcrumb mixture. Bake for 45 minutes or until brown and bubbly. Yield: 6 servings Nutrition per serving: calories 135, percent calories from fat 31%, carbohydrates 15.4 g., sodium 486 mg., cholesterol 45 mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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