Recipe for Low-Fat Zucchini Casserole 
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Yield:
1
Ingredients:
Amount Ingredient
1 cup (250 mL) skim milk
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 cup (250 mL) low-fat cottage cheese, smoothed in blender
2 cup (500 mL) fresh sliced mushrooms
4 cup (1 L) zucchini, unpeeled and cut in bite-sized pieces
1 cup (250 mL) grated carrot, packed (optional)
1/3 cup (75 mL) sliced green or white onion
2 clv garlic, minced
1/2 cup (125 mL) chopped red or green pepper
1/4 tsp (1 mL) thyme
salt and pepper to taste
----------------- Topping: ----------------
2 tbl (25 mL) margarine or butter
1/2 cup (125 mL) dry bread crumbs
Instructions:
Instructions: In medium saucepan stir milk, flour and salt together until smooth. Heat over medium heat until sauce boils and thickens. Remove from heat and stir in cottage cheese. In non-stick skillet, sprayed with vegetable spray, lightly saute mushrooms, zucchini, carrot (if using), onion, garlic and peppers until browned. Season with thyme, salt and pepper.

Turn into 4 quart (4 L) casserole.

Topping:
Melt margarine or butter in small saucepan on stove or in glass measuring cup in microwave. Stir in bread crumbs and cheese. Sprinkle over top.

Bake uncovered in 350:F (180:C) oven for 45 minutes until bubbling and browned.

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