From Paulette Vickery's Recipe Collection

BB: ZUCCHINI WITH CHEESE

vegetables

1 1/2 lb zucchini
1/4 cup flour
1 teaspoon light salt
1 1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup liquid butter buds
2 each tomatoes, slliced
1 cup nonfat sour cream
2 cup nonfat cheddar cheese
1/3 cup nonfat parmisan cheese

Preheat oven to 350 degrees. Spray a 9 inch casserole with pam. Using a stiff vegetable brush scrub zucchini well. Cut crosswise into 1/4 inch slices. In a medium bowl combine flour and 1/2 teaspoon light salt, 1/2 teaspoon oregano, and 1/8 teaspoon pepper. Toss zucchini slices in seasoned flour to coat them well. Slowly heat liquid butter buds or chicken broth in a nonstick skillet. Saute zucchini slices until golden brown, about 4 minutes on each side. Drain on paper towels. Cover bottom of baking dish with zucchini. Top with tomato slices. Combine sour cream, 1/2 teaspoon light salt, oregano, and pepper, and spread evenly over tomato slices. Sprinkle cheddar cheese and parmisan cheese over top. Bake 30-35 minutes. Per serving: fat 0.3 G, cholesterol 2 MG, fiber 1 G, calorries 77, 4 percent from fat, protein 7 G, carbohydrate 7 G, sodium 185 MG.

Yield: 9 servings




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