Recipe - Zucchini-Noodle Casserole

6 ounce Noodles; cooked al dente,
drained
1 cup Onions; Chopped
1 cup Mushrooms; Sliced
1 cup Zucchini; grated
One fourth teaspoon Thyme
One fourth teaspoon Basil
One fourth teaspoon Oregano
Salt and pepper to taste
1 cup Cottage cheese;lowfat
1/3 cup Parmesan cheese; grated
One half cup Nonfat yogurt

While noodles are cooking, saute onions till soft and transparent. Cook
mushrooms and zucchini 2 to 3 min. or until tendercrisp.

Stir in herbs, salt and pepper. Add cottage cheese, One half of the parmesan
cheese and the yogurt, combining well. Gently fold in the noodles.

Turn into a 1One half quart oiled baking dish. Sprinkle with remaining Parmesan
cheese.

Bake at 350 about 20 to 25 min. or until heated through.

Recipe by: Net

Posted to JEWISHFOOD digest V97 #226 by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on Aug 05, 97