Recipe for Courgette and Pattypan Casserole

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 cup	Plain fat-free yogurt
	Equivalent of 2 egg whites, lightly beaten (1 Tablespoons Ener-G egg replacer + 2 Tablespoons water, whipped with a whisk)
1/4 cup	Chopped onion
3 cup	Cooked brown rice
2 cup	Diced courgette
2 cup	Diced pattypan or yellow summer squash
1 cup	Diced red bell pepper (I used red and orange)
1/2 tsp	Dried dill leaves

Instructions:

Instructions: Saute the onion until translucent; stir into the yogurt. Lightly saute the courgette and squash. Spread the rice on the bottom of a medium-sized baking dish. Combine the courgette, squash, red pepper, and dill. Place on top of the rice. Pour the yogurt-onion mixture over the squash and top with bread crumbs. Bake for 30 minutes or until crumbs are lightly browned in a pre-heated 350 degree F oven.

Makes 6 servings.

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