Yummy--Light Meal

Katherine Turner's Zucchini Italiano

To weight-loss winner Katherine Turner, who worked as a billeting and food-services manager for American troops, we say "Grazie!"

1 can(s)	(28-oz) diced, tomatoes
2 clove(s)	(minced) garlic, or .25 tsp. garlic powder
2 tablespoon(s)	(chopped) parsley, or 2 tsp. dried
2 teaspoon(s)	(dried) basil
1	bay leaf
1/2 teaspoon(s)	salt
1/2 teaspoon(s)	pepper
4	zucchini, about 1.25 lbs.
1/2 cup(s)	(shredded) fat-free , mozzarella cheese
1/4 cup(s)	(grated) Parmesan cheese

DIRECTIONS

1. Preheat oven to 350ºF. Coat a 9-inch pie pan with nonstick cooking spray.
2. In a medium saucepan over medium heat, combine first seven ingredients. Stir and bring to a boil. Reduce heat to low; simmer for 30 minutes.
3. Cut zucchini into ¼-inch-thick rounds and sprinkle with salt. Drain on paper towels while you heat an indoor grill or stove-top grill pan to medium-high.
4. Coat grill pan with nonstick cooking spray. Grill zucchini for 4 minutes, or until slightly softened, turning over halfway through.
5. Remove bay leaf from sauce and pour half the sauce into pie pan. Arrange half the zucchini slices on sauce. Top with ¼ cup mozzarella and 2 Tbsp. Parmesan. Repeat layers, using remaining sauce, zucchini and cheeses. Bake for 40 minutes, or until center is bubbly.

Photo: Q&S Digital Studio

COOKING INFO

Serves	4
Yield	4 servings
Prep Time	4 min
Cook Time	4 min 4 servings
Total Time	--
Oven Temp	--

NUTRITIONAL INFORMATION (per serving)

Calories	107
Total Fat	2g
Saturated Fat	1g
Cholesterol	4mg
Sodium	1,323mg
Total Carbohydrate	15g
Dietary Fiber	3g
Sugars	--
Protein	10g
Calcium	--

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