Zucchini Cheese Casserole Recipe
Ingredients
| Zucchini | 4 Medium, cut into strips | |
| Salt | 1/2 Teaspoon | |
| Muenster cheese | 4 Ounce, shredded | |
| 1/2 cup plain low-fat yogurt | ||
| 1 teaspoon each minced onion and Dijon-style mustard | ||
Directions
Into 12-inch skillet pour water to a depth of about 1 inch and bring to a boil; add zucchini and salt, cover, and cook until tender-crisp, about 3 minutes.
Spray 2-quart flameproof casserole with nonstick cooking spray; drain zucchini and transfer to casserole.
In small bowl combine remaining ingredients, mixing well; spread over zucchini and broil until cheese melts and begins to brown, 4 to 5 minutes.
Spray 2-quart flameproof casserole with nonstick cooking spray; drain zucchini and transfer to casserole.
In small bowl combine remaining ingredients, mixing well; spread over zucchini and broil until cheese melts and begins to brown, 4 to 5 minutes.
Chef
