Ingredients
5 medium-sized zucchini, washed well and thinly sliced
½ cup Parmesan cheese
2 onions, thinly sliced
3 garlic cloves, crushed and minced
½ sprig fresh rosemary, chopped
1 tsp. salt
1 tsp. pepper
1 ½ cups fat free sour cream
1 ½ cups low-fat milk
2 cups sliced baby bella or white mushrooms
½ red bell pepper, cored and chopped
1 ½ cups shredded mozzarella cheese
Preparation
Preheat oven to 350°F. Grease a 2-quart casserole dish with butter.
In a small saucepan on medium heat, simmer Parmesan cheese, onions, garlic, rosemary, salt, pepper, milk and sour cream for approx. 7 to 8 minutes. Stirring occasionally, until onions are almost translucent.
In buttered casserole dish, layer half zucchini slices, then half mushrooms and bell pepper. Pour in half onion and cream mixture; distributing onion evenly. Sprinkle half mozzarella. Repeat layers ending with a final layer of cheese.
Bake for 30 minutes, until a golden crust has formed on top and the casserole is bubbling.
Let sit for 10 minutes. Serve hot or warm.
