Saturday, November 14, 2009

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
Increase serving Decrease serving
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
--
REVIEWS

1 comment:

Dani Joy said...

Thank you for this recipe. I hope to try it. I am starting a notebook of all our recipes.

Dani Joy